Combine the freeze dried strawberries and 2 tablespoons (25g) of sugar in a small food processor or a clean spice grinder. Process until finely ground. Add 1/2 cup (100g) of sugar and pulse a few times until well combined. Place the strawberry sugar in a shallow bowl and set aside.
Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.** Do not skip this step and do not use liners. The muffins need to form a crust on the outside so they don't soak up too much butter in the final step.
In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
In a large bowl, whisk together the remaining 1/2 cup (100g) of sugar with the oil, egg and extracts until smooth & creamy. Whisk in the strawberry purée until well combined. Stir in the flour mixture with a rubber spatula, just until combined. The batter will be thick.
Transfer the batter to the muffin pan, filling the wells about 3/4 full.
Bake until a toothpick inserted into the center of the muffins comes out clean, about 10-12 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
Let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a cooling rack. Place the melted butter in a small bowl. Dunk the warm muffins briefly in the melted butter or brush the butter on with a pastry brush, then roll them in the strawberry sugar.