• 2  cups  biscuit baking mix, such as Pioneer or Bisquick
• 3/4  cup  sugar
• 1  cup  sour cream
• 2    eggs, beaten
• 3  tablespoons  butter, melted
• 1  teaspoon  vanilla extract
• 1  cup  chopped strawberries, hulled

• 3  tablespoons  brown sugar
• 3  tablespoons  sour cream
• 1/2  cup  shredded coconut

1.

Preheat oven to 350 degrees. Spray 12 muffin cups with non-stick vegetable-oil spray.

2.

In a large mixing bowl, combine baking mix and sugar; stir.

3.

In a smaller bowl, combine 1 cup sour cream, eggs, butter, and vanilla extract; stir. Add to dry ingredients, stirring just until combined.

4.

Add strawberries to batter; gently fold in. Spoon batter into muffin cups

5.

In a small bowl, combine 3 tablespoons sour cream, brown sugar, and shredded coconut; stir. Spoon on top of muffin batter.

6.

Bake for 20 to 25 minutes, or until the tops are golden brown. Turn off oven and allow muffins to remain in oven for another 10 minutes. Remove from oven and cool for 5 minutes before serving.