Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.

In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs, one at a time, and stir until smooth and creamy. Add buttermilk and vanilla. Stir again until well combined.

Sprinkle the baking powder, baking soda and salt evenly over the top and stir. Add the flour and stir just until incorporated. Gently fold in the prepared strawberries using a rubber spatula. (If the strawberries stick to the paper towels, use a dull knife to scrape them off.)

Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar.

Let the batter sit in the pan for 15 minutes before baking.

Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.

Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.