Coconut Streusel Muffins With Strawberry Butter



  • 1/2 cup butter, melted, cooled slightly
  • 1/2 cup half and half or fat-free half and half
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetened flaked coconut
  • 1 cup finely chopped fresh strawberries
  • Streusel:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons sweetened flaked coconut
  • 1 tablespoon butter, melted
  • Strawberry Butter:
  • 1/2 cup butter, softened
  • 2 tablespoons powdered sugar
  • 1/3 cup finely chopped fresh strawberries
  • Directions

    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.

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