¼cupplain Greek yogurtI used Chobani whole milk Greek yogurt
2cupsdiced fresh strawberriesdivided
To make the crumble:
Combine all ingredients in a bowl and use a fork to mix until all ingredients are evenly coated with butter. Let the mixture remain in small clumps and set aside.
To make the muffins:
Preheat oven to 400°F. Prepare two muffin pans with lotus-style paper liners (or regular paper liners) by placing one liner in every other cavity. If you’re using lotus-style liners, this recipe makes about 12 large muffins. If you’re using regular paper liners, it will probably make a few more.
Combine flour, baking powder, salt, and sugar in a large bowl; whisk to combine. Add eggs, oil, milk, Greek yogurt, and vanilla. Stir until dry ingredients are incorporated, but a few lumps are okay. Fold in 1 1/2 cups diced strawberries. (Reserve remaining strawberries for sprinkling on top of muffins.)
Spoon muffin batter into the prepared paper liners about ¾ full. Bake muffins for 5 minutes at 400°F, remove from oven, and lower the oven temperature to 350°F.
Sprinkle pecan crumble over the tops of the muffins and add a few diced strawberries to the tops as well. Return to oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean (a few crumbs are okay).
Remove from oven and cool in pans for 10 to 15 minutes, then transfer to a wire rack to cool completely. Store muffins in an air-tight container at room temperature.