Coconut Streusel Muffins w/ Strawberry Butter

Muffins:

1/2 C. Butter, melted, cooled slightly
1/2 C. Half & Half (I have used Coconut Milk)
2 eggs
1/2 tea. Almond extract
1 3/4 C. All-purpose flour
1/2 C. Sugar
2 tea. baking powder
1/2 tea. salt
1/2 C. Sweetened flaked Coconut
1 C. Finely chopped fresh Strawberries

Streusel:

3 Tble. All-purpose flour
3 Tble. Sugar
3 Tble. Sweetened flaked coconut
1 Tble. Butter, melted

(I double this because I like more streusel on my muffins.)

Strawberry Butter:

1/2 C. Butter, softened
2 Tble. Powdered sugar
1/3 C. Finely chopped fresh Strawberries


Heat oven to 400 degrees.  Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside. (This usually makes at least 18 for me.)

Combine 1/2 c. 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. (to 2/3 full).

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.