Strawberry Cream Muffins

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. If you do not wish to use liners you can also spray the muffin pan with nonstick spray.
Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
In a separate large bowl, use an electric stand or hand mixer to cream the butter and sugar on medium-high speed for 2 minutes.
Add the eggs and vanilla and beat an additional minute. Scrape the sides and add the sour cream, then beat until well combined.
With the mixer on low speed, slowly add in the flour. Stir until no visible flour remains.
Reserve 1/3 cup of diced strawberries. Place the cup of strawberries into the bowl with the reserved 2 teaspoons of flour. Toss to coat (this will help suspend the berries in the batter during baking. Then fold the floured covered strawberries into the batter.
Spoon the batter into the muffin cups, filling to the top of the cups (see note). Press the remaining strawberry pieces into the top of the muffins. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling until you are ready to serve.