Preheat oven to 375°F. Grease a 12 count muffin tin and set aside.
In a medium bowl, whisk melted butter, sugar, eggs, yogurt and lemon zest.
In a large bowl, combine both flours, salt, and baking powder. Add strawberries and toss gently to combine. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until combined, being careful not to over mix.
Transfer batter to prepared muffin tin, filling each cup about halfway. Spoon a generous teaspoon of jam into the center and top with more batter. The batter will be thick, so use your fingers to press and spread the batter around the muffin cup. Each cup should be filled just under the top (about 3/4 full). Sprinkle the tops with a little turbinado sugar (optional, for texture). Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Place on a rack to cool slightly. These are best served warm.
These muffins are best served warm. They're extra tasty with a little smear of salted butter or extra jam.