Coconut Streusel Muffins with Strawberry Butter

Quick Info

Breakfast, Snack/Appetizer Bakery Over 30 min 8+

Rating

0/5
Coconut Streusel Muffins with Strawberry Butter

Description

Copyright ©2011 Land O'Lakes, Inc.

Ingredients

Muffins:

  • 1/2 cup LAND O LAKES® Butter, melted, cooled slightly
  • 1/2 cup LAND O LAKES® Half & Half or Fat-Free Half & Half
  • 2 LAND O LAKES® Eggs
  • 1/2 tsp. almond extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sweetened flaked coconut
  • 1 cup finely chopped fresh strawberries

Streusel:

  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. sugar
  • 3 Tbsp. sweetened flaked coconut
  • 1 Tbsp. LAND O LAKES® Butter, melted

Strawberry Butter:

  • 1/2 cup LAND O LAKES® Butter, softened
  • 2 Tbsp. powdered sugar
  • 1/3 cup finely chopped fresh strawberries

Preparation

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 wire 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 for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire cooling rack.

Meanwhile, combine all strawberry butter ingredients in small bowl; beat at medium speed until well mixed. Serve with warm muffins.


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

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