Preheat oven to to 350° F and prepare a 12 cup muffin tin.
In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
In the bowl of a mixer, beat the butter and sugar.
Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
Fill muffin cups 3/4 full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.