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
3 tablespoons all-purpose flour
3 tablespoons sugar
3 tablespoons sweetened flaked coconut
2 tablespoons powdered sugar
1/3 cup finely chopped fresh strawberries
Heat oven to 400°F. Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside.
Combine 1/2 cup melted butter, half & 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.
Make strawberry butter mixture up to 2 days ahead. Cover; refrigerate. Before serving, let stand at room temperature 15 minutes to soften.