Coconut Streusel Muffins with Strawberry Butter

1/2 cup butter, melted, cooled slightly
1/2 cup half and half or fat free half and half
2 eggs
1/2 teaspoon almond extract
1 3/4 cups 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

Streusel:
3 tablespoons flour
3 tablespoons sugar
3 tablespoons sweetened flaked coconut
1 tablespoon butter, melted

Strawberry Butter:
1/2 cup butter, softened
2 tablespoons powdered sugar
1/3 cup finely chopped fresh strawberries

Heat oven to 400. Grease bottom only of 12 muffin pan cups or line with paper liners. Set aside. Mix 1/2 cup melted butter, half and half, eggs, and almond extract in large bowl; beat with whisk until smooth. Add 1 3/4 cup flour, 12 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 muffin cups. Mix 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, mix all strawberry butter ingredients in small bowl. Beat at medium speed until well mixed. Serve with warm muffins. You can make the strawberry butter 2 days ahead. Cover, refrigerate and let stand at room temperature for 15 minutes to soften.

Makes 12 muffins