Strawberry Protein Muffins

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with butter.
In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract and Greek yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
Gently 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.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.