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Preheat oven to 375°. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. Streusel--stir together the brown sugar and flour in a small bowl. Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly. Stir in the coconut; set aside. To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy; do not over mix. Spoon the batter into each muffin cup, filling it one-third full. Drop in a few cherries, add batter just to cover, and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of coconut streusel. Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins; serve warm or at room temperature.
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Gathered
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Cherry wood — fruity, mahogany-colored smoke for pork and poultry