Grease 18 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric mixer, cream butter and sugar until light; beat in eggs, one at a time, beating well after each addition. Blend in vanilla and almond extracts.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt, and chopped pecans, if using.
With a spoon, stir flour mixture into creamed mixture. Gradually stir in buttermilk until dry ingredients are just moistened. Do not overmix. Spoon batter into prepared muffin cups, filling each about 2/3 full.
Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Bake strawberry muffins at 350° for abpit 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.
Makes 18 to 20 muffins
Calories per muffin, based on 18 muffins: 233