Preheat oven to 350 degrees F. Line a muffin pan with liners or generously grease with cooking spray.
In a medium mixing bowl, whisk together the sugar, yogurt, egg, oil, and vanilla extract until combined.
In a large bowl combine the flour, baking powder, baking soda, and salt until combined.
Pour the wet mixture into the dry mixture and mix together- the batter may be a little lumpy and that's ok
Fold in the chopped strawberries until combined but be sure not to overmix.
Spoon the batter into the prepared muffin pan, each muffin hole should be 3/4 full. Bake for 22-24 minutes or until a toothpick inserted comes out clean. Let the muffins cool for a few minutes before transferring them to a cooling rack.
While the muffins are cooling, you can make the muffin glaze. Whisk together powdered sugar, vanilla extract, and milk until smooth. If the glaze seems too thick, add more milk. If it seems too thin, add more powdered sugar to reach desired consistency.
Once the muffins have cooled, drizzle the tops with glaze and let sit for a few more minutes so the glaze sets. Enjoy!