1. Preheat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.

2. Prepare the strawberries by hulling them and dicing them finely - large chunks of strawberry can make these muffins overly wet.

2. Combine the flour, baking powder and bicarbonate of soda in a bowl with a pinch of salt.

3. In another bowl, beat the butter and golden caster sugar together until light and fluffy. Add the eggs and beat for another minute, then mix in the yogurt, vanilla extract and milk.

4.  Tip the dry ingredients into the wet ingredients and stir in with a wooden spoon. Finally, fold in the strawberries and chocolate chip buttons and divide the mixture between the muffin cases.

5. Bake for 5 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, check the centre of the muffins are cooked with a cocktail stick or mini skewer - once this comes out clean the muffins can be removed from the oven.

6. Leave the muffins to cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling, and enjoy!

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