Strawberry Cream Muffins

Preheat your oven to 400 degrees.
Place cupcake liners in your muffin pan or use nonstick spray in each spot
In a small bowl, blend the filling ingredients and set aside
Melt the butter in a sauce pan over low heat. Add vanilla, almond extract and milk, stir to combine. Allow mixture to cool from hot to warm and then blend in eggs.
In a separate mixing bowl, whisk together flour, sugar, baking powder and salt.
Create a well in the dry ingredients and add the butter mixture. Mix, but don’t over do it. Just until it’s incorporated.
With a spoon, fill each cupcake liner with muffin batter, about 1/3 to a 1/2 full. Sprinkle a few strawberries on top of of the batter then dollop a teaspoon or two of the filling mixture on top of the berries. Top with a tablespoon or two with muffin batter. Add a few strawberries on the top and allow them to sink into the batter. Sprinkle the top of the uncooked muffins with sugar for a yummy sugar crumble once baked.
Bake in a 400 degree oven for 15-18 minutes or until golden brown. Allow to cool in the pan and then awhile longer on a cooling rack.