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Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top edges of each muffin cup are also well-greased/sprayed.
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In large bowl, whisk together the flour, baking powder, salt, cardamom, and nutmeg. Stir in grated orange rind. Set aside.
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In medium-sized bowl, whisk together the eggs, sugar, yogurt, vegetable oil, vanilla, and milk.
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Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in strawberries. Spoon batter into prepared muffin tins, filling each cup three-quarters full. Sprinkle a few grains of turbinado sugar on top of each muffin, if desired.
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Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 23-25 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
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Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.