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Pre-heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
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In a medium bowl, cream together butter and sugar.
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Add eggs one at a time, beating well after each addition.
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Add milk and almond extract and beat until combined.
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In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to butter mixture and stir to combine (do not beat or over-mix).
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Toss remaining 1 tablespoon flour with strawberries. Set aside 1/2 cup strawberries for topping. Gently fold remaining strawberries and almonds into batter.
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Divide batter evenly among muffins cups. Sprinkle tops with the 1/2 cup strawberries and turbinado sugar.
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Bake for 25 minutes, or until lightly browned.
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Cool muffins in the pan on a rack for about 5 minutes. Remove muffins from the pan and cool on a rack. You may need to run a knife around the edge of the muffins to release them from the pan.