These wonderfully moist strawberry coconut muffins are full of chopped strawberries and toasted coconut flakes. They are a great breakfast treat or mid-afternoon snack. Perfect when slathered with butter while still warm.
Is it seriously almost May? Where the heck did the time go? I don’t know about you, but I’ve lost all sense of time. Even my oldest asked me yesterday what day it was. I said, “I think it’s Friday?”. She replied with, “Oh, it’s so hard to remember what day it is anymore!”. You’re not wrong kiddo, you’re not wrong. If I didn’t have a chart on the wall and an automatic reminder on my phone, I’d never remember what day it is, let along what zoom class my kids need to be prepping for or logging into on time.
Speaking of zoom classes- yesterday I did my first live cooking class! It was fun and I really hope to be doing another one soon. I would love it if you want to be involved! How it works is, I send you an e-mail of what we will be making with a list of needed ingredients and equipment. Then, the day of, I send you the link for the class. Then, we all log in where we can see each other, chat, ask questions and cook together! And it’s all free! I thought it would be a fun way for all of us to have a little human interaction and make something delicious at the same time. And you can get to know me a little more! So, if you’re interested, shoot me an e-mail at firstname.lastname@example.org to let me know.
Now let’s talk about these muffins! I am always trying to think of new muffin ideas, much to my family’s dismay. They generally ask for blueberry muffins, but I like to mix things up. I had a carton of strawberries sitting in my fridge that were just begging to be cooked with. And, I had a bag of unsweetened coconut flakes that I had found buried in my pantry. So, I thought they would be perfect together! Coconut goes with just about any fruit, so it just makes sense!
I like my muffins to be a little on the rustic side. I don’t particularly care if they have the perfectly smoothed top (I’m looking at you cupcakes). As long as they are moist, full of flavor and ready to be slathered with butter, then I am one happy lady. With these muffins, I decided to use coconut sugar since I had a bag laying around that I got from Trader Joes longer than I’d like to admit. (Anyone else have the issue of hoarding ingredients to save for the “special” recipe that actually never comes along?) If you don’t have coconut sugar though, you can substitute granulated sugar for it.
I also used melted coconut oil for my fat content instead of melted butter or plain oil. Both of which, you can use if you do not have coconut oil. I also used yogurt as a liquid binder because it makes such lovely muffins. And then, of course, we have our simple, typical ingredients of vanilla extract, salt, flour, eggs, baking powder and baking soda. To finish, I toasted the unsweetened coconut flakes to really bring out the coconut flavor, and folded them into the final batter with the chopped strawberries. I used fresh strawberries, but if you only have frozen, I would then allow the strawberries to thaw and drain off any juices so they don’t ruin your muffins. Frozen berries can be a quick way to ruin a baked good!
These muffins make a great breakfast treat or mid-afternoon snack. As always, I’d love to hear from you if you make them!
- 2 cups all purpose flour
- 3/4 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted and cooled
- 1 cup whole milk, plain yogurt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup unsweetened coconut flakes, lightly toasted*
- 1 cup fresh strawberries, stemmed and chopped
- Preheat the oven to 375ºF. Grease or line 12 muffin cups. Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a large measuring cup, whisk together the melted coconut oil, yogurt, eggs and vanilla extract until combined. Pour the mixture into the flour and stir with a wooden spoon just until no flour streaks remain. Fold the toasted coconut and chopped strawberries in with a rubber spatula.
- Scoop the batter into the prepared muffin tins, filling about 3/4 of the way. Place in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out with a few clinging crumbs.
- Remove from the oven and let cool for 5-10 minutes before removing from the pan and placing on a wire rack to cool.
- Serve warm with a slather of butter. Store any leftovers in the refrigerator, well covered for up to 5 days.
If you do not have coconut sugar, you can use granulated sugar instead.
To toast the coconut, place a medium skillet over medium heat. Stir in the coconut flakes and cook, stirring often until golden brown, about 5 minutes. Be sure to adjust the heat if needed, the coconut flakes can burn really quickly if you don't watch it closely.