# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup plain Greek yogurt
08 - 1/2 cup vegetable oil or melted butter
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons all-purpose flour for coating strawberries
→ Optional Topping
12 - 2 tablespoons coarse sugar for sprinkling
# How-To Steps:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and well combined.
04 - Gently toss diced strawberries with 2 tablespoons flour to coat evenly, which prevents them from sinking during baking.
05 - Pour wet ingredients into dry mixture and stir gently with a spatula until just combined. Do not overmix to maintain tender crumb structure.
06 - Carefully fold coated strawberries into batter using minimal strokes to preserve fruit integrity.
07 - Divide batter evenly among muffin cups, filling each to the rim. Sprinkle coarse sugar over tops if desired.
08 - Bake for 20 to 22 minutes until a wooden toothpick inserted into the center emerges clean with no wet batter.
09 - Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack for complete cooling before serving.
