Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Toasty coconut tops sweet muffins filled with coconut and fresh strawberries. They're even better with strawberry butter.
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 flavoring in 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.
Combine all strawberry butter ingredients in bowl; beat at medium speed until well mixed. Serve with warm muffins.
Dietary Fiber: 1g
OOoooh so good! They are delicious. ( Chopping all the fresh strawberries is a little time consuming but WELL worth it!) The strawberry butter goes so perfectly with it. Yum! I think all the muffins dissapeared in one night at my house:) They make a delicious breakfast too!
These are one of the best muffin recipes ever! I made it exactly as the recipe and they were perfect. And would be good with any kind of fruit...blueberries, raspberries, apples. Perfect! I made them for my kids' school lunches and there are none left for tomorrow.
I love this recipe. The muffins are so moist and delicious. The coconut and strawberries are a great combination and the strawberry butter finishes it off so well. I can't wait to serve these to my guests who will be visiting me this summer.
This is such a great recipe. I'd like to make them as "mini" muffins for an upcoming bridal "tea" shower along with the strawberry butter. I'll have to monitor the baking time for mini-muffin so they don't burn. I think our guests would love these.
Really tasty & easy to make; didn't make the strawberry butter. Great without. The coconut streusel is magnificent!
Made these for a sewing group they loved them and I loved the strawberry butter on my waffles Yummy!
I would not recommend using an egg slicer for strawberries. I wrecked an expensive one and a cheap one by using them. It is much faster to do it this way but the fine wires on the egg slicers bend after a few times of using them for strawberries. An egg is much softer to cut than even a ripe strawberry.
Made these yesterday -- very good! My only suggestion is to pay attention to the cooled melted butter when you add it to the half and half. Mine was still warmer than recommended and it made the melted butter lumpy! Also, I am going to try the streusel recipe with about 1/2 cup of oatmeal for more texture and adding 1/2 cup pecans to the batter.
Sandy,If you have an egg slicer, I use one for egg salad, you can use it to slice strawberries. Slice one way, turn them and slice again. You have lucky guests!
Wow - were these ever good! My husband wasn't sure about strawberry and coconut, but he kept eating them and told me I could make more. My Mom liked them and wants to make them for company this weekend. We didn't bother with the strawberry butter and didn't miss it. These muffins are tender, sweet and very tasty.
I made this for a neighbor to take to her work and of course, I had to test taste it! YUMMY
I've been wanting to try these for a while so I made them for my bed and breakfast guests this morning and got rave reviews. I don't know how they could possibly be any better! I just need any easier way to chop strawberries now because I will be making these often.
Loved this recipe . The family couldn't get enough . Even my picky eater that claims fruit in baked goods is not for her LOVED these muffins!That being said I couldn't resist tweeking these muffins just a bit. (anyone who knows me is NOT suprised by this) I substituted Coconut Cream for the milk (equal measure) , and chopped the coconut just a bit finer. I Would recomend useing a strawberry fruit spread (and forget any additional sugar) instead of chopped strawberries in the strawberry butter though.. It was very hard to combine the juicy strawberries with the butter. That might have worked better if I had had an electric mixer available though. I also tested using an egg slicer to chop the berries. Not recomended. the sclicer sort of squished the berry.I also used the basic muffin recipe to make Lemon/almond poppy seed muffins . (lemon and almond extracts and 1 1/2 Tablespoons poppy seeds ) Got RAVE reviews for those too. I baked both batches in jumbo muffin tins at 350 F for about 22 min. (keep in mind I am at sea level please, and adjust for your altitude) Definately try these you won't be sorry!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3459
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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