In a large bowl, combine the milk, oil, egg and lemon zest. Stir with a whisk until well blended.
¾ cup milk, ½ cup vegetable oil, 1 egg, Zest of one lemon
Add the flour, strawberries, sugar, baking powder, and salt. Using a rubber spatula, carefully fold the ingredients together just until combined.
2 cups flour, ⅓ cup sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 1 cup strawberries, coarsely chopped
Cover the bowl tightly and place in the refrigerator for at least an hour.
Heat oven to 425°F. Line a 12-cup muffin tin with muffin liners.
In a small bowl, combine the almonds, brown sugar, flour and butter. Stir to combine.
½ cup sliced almonds, ½ cup brown sugar, packed, ¼ cup flour, 2 tablespoons unsalted butter, melted
Fill the muffin liners ⅔ of the way full with the chilled batter. Sprinkle the tops of the muffins with the almond mixture.
Bake in the 425°F oven for 7 minutes. Reduce the temperature to 350°F for 7-9 minutes or until the tops are just lightly browned and a toothpick inserted into the middle of the muffins comes out mostly clean with a few moist crumbs.
Cool in muffin tin for 2 minutes before tranferring to cooling rack to cool completely.