Preheat the oven to 425ºF. Spray a 12-cup muffin pan with Baker's Joy baking spray (choose a baking spray with flour for best results).
In a large bowl, whisk together the sugar, milk, oil, egg, vanilla and almond extract.
In a separate medium bowl, combine the flour, baking powder, baking soda and salt.
Add the flour mixture to the wet ingredients and stir until just combined. Do not overmix.
Fold the strawberries gently into the batter.
Spoon the batter into the 12 muffin cups, dividing the batter evenly.
Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don’t overmix this. It’s ok if it is a little floury. This mixture will be crumbly.
Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350ºF and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean.
Allow the muffins to cool for about 3 minutes in the pan, then remove the muffins and place them on a wire rack to cool completely.
Store at room temperature in an airtight container for up to 24 hours, then refrigerate for up to 3 more days.
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Notes
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**