Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).

With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.

Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle reserved berries and almonds on the tops of the muffins,sprinkle turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).

Bake for 30 minutes, or until golden brown and toothpick inserted into center comes out clean.

Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.