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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
In a medium bowl, whisk together the eggs, coconut milk, vegetable oil, and vanilla extract until smooth and well combined.
Step 4
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.
Step 5
Gently fold the diced strawberries into the batter using a rubber spatula, ensuring they are evenly distributed. Again, avoid overmixing.
Step 6
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
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.
Step 9
Serve the muffins warm or at room temperature. Enjoy as a delightful treat with your favorite cup of tea or coffee!
Nutrition Facts
| Serving size | (1101.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3064.5 |
| Total Fat 158.0g | 0% |
| Saturated Fat 54.7g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 2277.9mg | 0% |
| Total Carbohydrate 388.7g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 180.3g | |
| Protein 43.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 154.2mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 1113.7mg | 0% |
Source of Calories