Strawberry Coconut Muffins

Strawberry Coconut Muffins
courtesy of Chef Gail Sokol
Makes 12 muffins
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shredded coconut, toasted
2 cups fresh strawberries, hulled, washed, dried, and chopped into 1/2 inch pieces Granulated sugar for sprinkling

1. Preheat oven to 375° F. Grease 12 muffin cups with nonstick cooking spray. Set aside. Place butter and sugar in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is lighter in color.
2. On low speed, gradually add eggs, milk, and extracts.
3. In a mixing bowl, whisk together flour, baking powder, salt, and coconut. Slowly add to the egg and butter mixture.
4. Remove the bowl from the electric mixer and gently mix in chopped strawberries using a rubber spatula. Do not overmix.
5. Scoop batter evenly into the 12 greased muffin cups. Sprinkle each muffin with some sugar. Bake for 25-30 minutes or until a cake tester inserted in the middle of the muffins comes out clean.

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