Spray 2 six-cup muffin tins with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt until well blended.
In a medium mixing bowl, whisk together milk, oil, egg and extracts.
Pour liquid ingredients into the dry ingredients and fold together with a rubber spatula. Do not overmix.
Fill each muffin cup close to halfway full of batter.
Using a teaspoon, place some strawberry preserves on top of batter in the center.
Evenly divide the remaining batter on top of preserves.
Bake for approximately 20 minutes or until muffins are nice and brown.
Make the glaze: In a medium bowl, whisk together sugar and enough milk or water to create a thick but pourable glaze. Add almond extract and whisk well.
Remove muffins from pans and place on a foil or wax paper lined sheet pan.