Strawberry Muffins

Place a rack in middle of oven; preheat to 425°. Coat the cups of a standard 12-cup muffin pan with nonstick vegetable oil spray and place a liner in each. Whisk 2 cups (250 g) all-purpose flour, 2½ tsp. baking powder, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¼ tsp. baking soda in a medium bowl to combine.

Whisk 1 cup (200 g) granulated sugar and ½ cup (1 stick) unsalted butter, melted, slightly cooled, in another medium bowl to combine. Add 2 large eggs, ⅔ cup sour cream, and 2 tsp. vanilla extract and whisk until smooth. Add dry ingredients and whisk just until no lumps remaining (be careful not to overmix). Using a rubber spatula, fold in 7 oz. fresh strawberries, hulled, cut into ½" pieces.

Divide batter among muffin cups, filling to the rim. Scatter remaining 3 oz. fresh strawberries, hulled, cut into ½" pieces, evenly on top. Sprinkle ¼ cup raw sugar (about 1 tsp. per muffin) evenly over berries in each cup. Bake muffins 5 minutes, then reduce oven temperature to 375°. Continue to bake until tops are golden brown and a tester inserted into the center comes out clean, 15–20 minutes. Transfer to a wire rack and let cool slightly before serving. Do Ahead: Muffins can be baked 3 days ahead. Let cool completely. Store airtight at room temperature.