1-Preparation Phase: Before you start mixing, proper preparation sets the stage for success. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. For extra insurance against sticking, give the liners a light spray with non-stick cooking spray.

2-Making the Dry Base: In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt. This step ensures even distribution of the leavening agent and seasoning, which is crucial for uniform rise and flavor in your strawberry muffins.

3-Creaming the Wet Ingredients: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar for about 2 minutes until light and fluffy. This process incorporates air, which helps create a lighter texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts until thoroughly combined.

4-Combining Wet and Dry: On low speed, add the flour mixture to the wet ingredients in three additions, alternating with the milk, starting and ending with flour. This method prevents overmixing and develops a smooth, homogenous batter that will bake evenly.

5-Preparing the Strawberries: Toss the remaining 2 teaspoons of flour with the diced strawberries. This simple but brilliant technique prevents the berries from sinking to the bottom of the muffins during baking. Set aside ½ cup of the coated berries for topping, then gently fold the rest into the batter, being careful not to overmix.

6-Baking to Perfection: Scoop the batter into the prepared muffin tin, filling each cup fully. Scatter the reserved berries on top of each muffin and sprinkle with demerara sugar, avoiding the edges to prevent sticking. The coarse sugar crystals create a delightful crunchy topping that contrasts beautifully with the soft interior.
Bake for about 30 minutes until golden and a tester comes out clean. If your muffins stick slightly, run a knife around the edges to release them. Cool in the pan for 25 minutes before transferring to a wire rack to cool completely.