Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth.

Toss diced strawberries in a tablespoon of flour to coat them.

Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix.

Carefully fold the flour-coated strawberries into the batter.

Divide the muffin batter evenly among the prepared muffin cups, filling each to the rim. Optionally, sprinkle coarse sugar on top.

Bake in the preheated oven for 20 to 22 minutes until golden brown and a toothpick comes out clean.

Allow to cool in the tin for about 5 minutes before transferring to a wire rack.