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Coconut Streusel Muffins with Strawberry Butter

Coconut Streusel Muffins with Strawberry Butter

Toasty coconut tops sweet muffins filled with coconut and fresh strawberries. They're even better with strawberry butter.

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20 min
Prep Time
45 min
Total Time



1/2 cup Land O Lakes® Butter, melted, cooled slightly

1/2 cup Land O Lakes® Half & Half

2 large Land O Lakes® 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


3 tablespoons all-purpose flour

3 tablespoons sugar

3 tablespoons sweetened flaked coconut

1 tablespoon Land O Lakes® Butter, melted

Strawberry Butter

1/2 cup Land O Lakes® Butter, softened

2 tablespoons powdered sugar

1/3 cup finely chopped fresh strawberries

How to make

  1. STEP 1

    Heat oven to 400°F. Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Combine all streusel ingredients in small bowl; mix well. Sprinkle over muffin batter.

  4. STEP 4

    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.

  5. STEP 5

    Combine all strawberry butter ingredients in bowl; beat at medium speed until well mixed. Serve with warm muffins.

Read the Story Behind the Recipe

Tip #1

Make strawberry butter mixture up to 2 days ahead. Cover; refrigerate. Before serving, let stand at room temperature 15 minutes to soften.

Nutrition (1 serving)

320 Calories
20 Fat (g)
80 Cholesterol (mg)
330 Sodium (mg)
33 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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