Heat oven to 400°. Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside. Combine 1/2 cup melted butter, half and half, eggs and almond extract in large bowl; beat with whisk until smooth. Add 1 3/4 cups flour, 1/2 cup sugar, baking powder and salt; stir just until moistened. Gently stir in 1/2 cup coconut and 1 cup finely chopped strawberries. Spoon evenly into prepared muffin cups. Combine all streusel ingredients in small bowl; mix well. Sprinkle over muffin batter. Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Meanwhile, combine all strawberry butter ingredients in small bowl; beat at medium speed until well mixed. Serve with warm muffins.