Preheat oven to 425°F. Line a standard muffin tin with paper liners or spray with non-stick cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.

Slowly mix in the egg, lavender extract paste, and yogurt.

Add the flour mixture and mix on low speed until just combined. Stir in the strawberries. The batter will be thick, so don’t be alarmed.

Use a medium cookie scoop, and put three scoops per muffin tin spot (or you can use a large scoop and just put one!)

Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 12 minutes, or until muffins are lightly browned and a toothpick inserted comes out clean.

Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

Can be stored in an airtight container for 3-5 days.