Pre-heat oven to 375°F.
Line muffin tin with paper liners. Set aside.
Cut the strawberries into small pieces and set aside.
In a small bowl, whisk together cream cheese, egg, sugar, and vanilla extract. Set aside.
Whisk melted butter, vanilla extract, almond extract, and milk together. Whisk in the eggs one by one.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Slowly add the wet ingredients to the dry. Use a spatula to gently stir. It is ok if there are streaks of flour in the batter. Do not over mix.
Fill each muffin cup about ⅓ of the way full. Sprinkle a few pieces of strawberry on top. Scoop about 1 ½ teaspoon of the cream cheese over the berries.
Next, cover with muffin batter. It is ok if the berries are peeking out from the batter. Top with remaining strawberries.
Bake the muffins for about 18 minutes. The muffins should be slightly browned on top, but a toothpick should come out clean when inserted into the center.
Remove from the oven and allow muffins to cool. Store in an airtight container.