Strawberry Protein Muffins

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Greek yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until combined. Do not overmix. Fold in the chopped strawberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with turbinado sugar for a slight crunch.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely before serving.