We will need:Flour, baking powder and salt, strawberries, butter and sugar, eggs, milk, vanilla. and almond extracts
Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.
In a small bowl, toss the strawberries with two teaspoons of the flour mixture.
Beat in the vanilla and almond extracts.
Toss well and set aside 1/2 cup of the strawberries for topping the muffins.
Add the eggs one at a time, beating well after each addition.
In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.
Beat to combine. Gradually add the flour mixture, alternating with the milk. Add the strawberries to the batter. Fold to combine. Spoon the batter into a lined muffin tin. Top with the reserved berries. Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.