Ingredients:
• Non-stick cooking spray
• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup melted unsalted butter, cooled
• 2 large eggs, room temperature
• ½ cup plain yogurt, room temperature
• 2 tsp vanilla extract
• 2 cups chopped strawberries, divided
• 1 tbsp raw sugar (optional)
• Strawberry butter, for serving (optional)

Method:
Preheat oven to 180°C. Line 12 regular muffin tips with paper cups, and spray cups with nonstick cooking spray. Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.

Whisk together the melted butter, eggs, yogurt, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients; stir together just until combined. Fold in one-and-a-half cups of the strawberries. (Batter will be thick.)

Using a two-and-one-quarter-inch scoop, drop a level scoop of batter into each lined muffin cup. Top scooped batter evenly with the remaining half cup berries; sprinkle with raw sugar, if desired.

Bake until tops are golden brown and wooden pick inserted in the center of a muffin comes out clean, 20-22 minutes. Serve muffins with strawberry butter, if desired.