Strawberry Coconut Muffins
Bursting with tropical flavor and fruity sweetness, these Strawberry Coconut Muffins are a delightful twist on traditional muffins, perfect for breakfast, brunch, or a midday treat. Made with fluffy all-purpose flour, creamy coconut milk, and shredded unsweetened coconut, each bite carries a moist, tender crumb with a hint of tropical decadence. Juicy, fresh diced strawberries add a pop of vibrant color and natural sweetness, while a light vanilla aroma ties everything together. Ready in under 40 minutes, these easy-to-make muffins are perfect for meal prepping or serving fresh from the oven. Whether paired with a cup of coffee or enjoyed as an on-the-go snack, these muffins are an irresistible blend of coconut and strawberry goodness that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Shredded unsweetened coconut
- 1.5 cups Fresh strawberries, diced
- 2 large Eggs
- 0.75 cups Coconut milk
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and shredded coconut. Stir well to ensure the dry ingredients are evenly mixed.
In a medium bowl, whisk together the eggs, coconut milk, vegetable oil, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients, gently stirring until just combined. Be careful not to overmix as this can make the muffins dense.
Gently fold the diced strawberries into the batter using a rubber spatula, ensuring they are evenly distributed. Again, avoid overmixing.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy as a delightful treat with your favorite cup of tea or coffee!
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 180.3 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 154 mg | 12% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
