In a large bowl, add all wet ingredients (butter, syrup, vanilla, buttermilk, yogurt, and eggs). Whisk until fully combined.
Then add the dry ingredients: flour, baking powder, baking soda, cinnamon and salt, stirring until it is all combined. Add in the fresh chopped strawberries and gently fold in.
Divide batter among prepared baking tins. Add one teaspoon of jam at the center of each and using a toothpick, swirl in gently. Be careful not to stir completely so your batter doesn't turn pink.
Add your crumble topping to the muffins and bake for 25-30 minutes or until toothpick inserted at the center comes out clean.
Remove from oven and let them sit in the tins for 10 minutes. Then transfer to cooling rack and allow them to cool completely before enjoying with a cup of coffee.