Chronic Coconut Streusel Muffins With Strawberry CannaButter

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Toasty chronic coconut top sweet muffins filled with coconut and fresh strawberries. They’re even better with strawberry Cannabutter.



1/2 cup CannaButter, melted, cooled slightly
1/2 cup CannaMilk (use Half & Half)
2 All-Natural 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 CannaButter, melted

Strawberry CannaButter

1/2 cup CannaButter, softened
2 tablespoons powdered sugar
1/3 cup finely chopped fresh strawberries


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 Cannabutter, CannaMilk (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.

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.

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