Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining with paper liners and spraying lightly with non-stick spray. prep

In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt until fully combined. prep

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2 minutes until creamy. mix

Add eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl as needed. mix

With the mixer on low, add the flour mixture in three portions, alternating with milk, beginning and ending with flour. mix

Toss the remaining 2 teaspoon flour with the diced strawberries to prevent sinking. Set aside ½ cup for topping. Fold the remaining berries gently into the batter without overmixing. mix

Scoop the batter into the prepared muffin cups, filling generously. Top each muffin with the reserved strawberries and sprinkle the demerara sugar in the center of each muffin. assemble

Bake muffins for 30 minutes, or until golden and a toothpick inserted in the center comes out clean. Run a knife around edges if sticking. bake

Allow muffins to cool in the pan for 25 minutes, then transfer to a wire rack to cool completely. finish

Optional: Once fully cooled, wrap muffins tightly in foil or freezer-safe bags and freeze up to 3 months. finish