Preheat oven to 350ºF/180ºC. Grease a muffin pan or line with muffin liners. Set aside.
In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium bowl whisk together melted butter and granulated sugar until combined. Add in the eggs, one at a time and whisk until combined. Add the yogurt and vanilla extract. Pour the dry ingredients into the wet mixture and mix until just combined. Gently fold in chopped strawberries coated with flour. Do not over mix. The batter should be thick.
Divide the batter evenly between muffin cups about 2/3 cup (Tips: you can use the ice cream scoop to scoop out the batter). Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen up to 2 months. Serve them at room temperature.