Preheat your oven to 375°F and prepare your muffin tin.
In a large mixing bowl, whisk together the melted butter and sugar. Add in the eggs, vanilla, and lemon zest and whisk until combined and smooth.
In a separate small bowl, sift together the flour, almond flour, baking powder, and salt.
Then add about ¼ cup of the flour mixture to the strawberries and toss to coat. This helps keep the strawberries from all sinking to the bottom of the muffins.
Add half of the dry ingredient mixture to the wet ingredients and stir until combined.
Mix in the milk. Then stir in the remaining dry ingredients.
Gently fold in the strawberries.
Spoon the batter into your muffin cups so that they are about ⅔ full. Sprinkle turbinado sugar over top of each muffin if desired.
Bake at 375°F for 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove from the oven and let cool on a wire rack.
Notes
These are best eaten the same day. Since the muffins are so moist, they will mold quickly when left at room temperature. Store in an airtight container in the fridge for 2 to 3 days.