Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the Greek yogurt, eggs, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped fresh strawberries carefully to distribute them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature.