These are the best strawberry coconut muffins ever. They are full of strawberries and topped with a coconut streusel topping and a coconut glaze. This is the perfect breakfast or a delicious grab for any time of the day. They're sweet with strawberry and full of coconut, it truly tastes like a vacation.
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Why This Strawberry Coconut Muffin Recipe Works
If you love strawberry and coconut then you're going to love them together in this delicious muffin recipe. What makes this recipe so good is using fresh seasonal ingredients. These muffins make fresh strawberries the center of attention. They're also layered all throughout the muffin batter so you get little pieces of strawberries in every bite. Using fresh fruit in muffins is a great way to add flavor and moisture. Fresh berries especially add so much beautiful color and flavor to your muffin.
This recipe also highlights coconut by incorporating it into the recipe in more than one way. For example, coconut milk was used instead of regular milk. Since coconut milk has more fat it makes this muffin soft, moist, and rich without being too overwhelming. Coconut flakes are also toasted and layered on top with the streusel topping so you get coconut flavor with every bite. To finish the muffin, a coconut glaze is drizzled over top adding even more of that coconut element.
The streusel topping works on this muffin because the muffin isn't overly sweet. We also don't use sweetened coconut because of the streusel topping. Everything in this recipe is nicely balanced. The first time you try it, you're going to be blown away by how well the juicy strawberries go with the coconut.
The Ingredients To Make Strawberry Coconut Muffins
The dry ingredients
- All purpose flour - I have not tried this with gluten free
- Baking powder - this is what causes the batter to rise while baking
- Salt - this balances the sugar and enhances flavor
The wet ingredients
- Unsalted butter - if you use salted, omit the salt listed above, make sure it's softened for the best results
- Sugar - I use granulated, you can also try using coconut sugar for enhanced flavor
- Eggs
- Coconut milk - this is used in place of almond milk or normal dairy milk, it adds delicious rich flavor
- Vanilla extract - don't have any on hand? Try using almond extract instead
To be folded into the batter
- Delicious strawberries - chop into tiny pieces so they're scattered throughout the batter. This will provide all of the strawberry flavor you need.
For the streusel topping
- Butter - make sure your butter is cold, chop into small pieces
- Brown sugar
- Flour
- Toasted coconut flakes
For the coconut glaze
- Coconut milk
- Powdered sugar
How The Strawberry Coconut Muffins Are Made
To make the strawberry coconut muffins, start by preheating your oven to 350 degrees. Line a 12 count muffin pan with muffin cups. Spray muffin tins with cooking spray or with melted coconut oil. Set aside.
In a large bowl whisk the flour, baking powder, and salt together. Set aside
In a separate bowl beat the butter and sugar together until smooth and creamy. About 1 minute. Scrape down the sides of the bowl if needed. Add the eggs and vanilla extract. Beat on high speed for a minute until fully combined and scrape down the sides as needed.
Pour the dry ingredients into the bowl with the wet ingredients and beat on low until well combined. Add the coconut milk and continue to beat on low until fully combined. Fold in the chopped strawberries Spoon the batter evenly into the muffin tin liners, filling each all the way to the top.
Prepare the streusel topping. In a small bowl combine the butter, brown sugar, and flour. Mix together with a fork or by hand until the mixture is sandy. Spoon generously on top of the batter reserving 1/2 cup for later. Bake for 20 minutes.
After the muffins have baked for 20 minutes pull out and spoon the toasted coconut flakes over top of the muffins with the remaining streusel topping. Place back in the oven and bake for an additional 5-7 minutes or until fully baked. Let the muffins cool on a cooling rack.
While the muffins are cooling, in a small bowl, combine coconut milk and powdered sugar and beat well with a spoon or a fork. Drizzle over the cooled muffins and let the coconut glaze set before eating.
Frequently Asked Questions
What's the secret to good muffins?
Mix wet and dry ingredients separately. This is important to prevent the muffins from being over mixed. After you've combined the dry ingredients with the wet ingredients don't over stir. Doing this could result in your batter being tough.
Let your ingredients come to room temperature before adding. Eggs, butter, and milk should be at room temperature before being added to the mixing bowl. Mixing these together at room temperature allows air to be trapped and when the muffin is baked the air expands and results in a fluffy muffin.
Line your muffin pan with muffin liners and spray the liners to prevent sticking. There's nothing worse than muffins that stick or break because of sticking.
Can I freeze strawberry coconut muffins?
These strawberry coconut muffins are best on the day that they're baked. To keep your muffins longer, freeze by placing in a sealed container or freezer bags and keep in the freezer for up to three months. Let thaw completely before eating.
What makes this muffin moist?
The combination between the butter and high fat coconut oil keep the muffin nice and moist. The more butter you use in the recipe the more moist your muffins will be. However, using too much could cause your muffins to be greasy. This recipe has a great balance that provides a moist texture that you're sure to love.
More Delicious Muffin Ideas
The Best Strawberry Coconut Muffins with Streusel Topping
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups flour
- 1 1/2 cups chopped strawberries
For The Crumble Topping
- 1/4 cup butter
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/2 cup toasted coconut flakes
For The Coconut Glaze
- 2 tablespoons coconut milk
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees. Line a 12 count muffin tin with muffin liners and spray with cooking spray to prevent sticking. Set aside.
- In a large bowl whisk the flour, baking powder, and salt together. Set aside
- In a large mixing bowl beat the butter and sugar together until smooth and creamy. About 1 minute. Scrape down the sides of the bowl if needed. Add the eggs and vanilla extract. Beat on high speed for a minute until fully combined and scrape down the sides as needed.
- Pour the dry ingredients into the bowl with the wet ingredients and beat on low until well combined. Add the coconut milk and continue to beat on low until fully combined. Fold in the chopped strawberries Spoon the batter evenly into the muffin tin liners, filling each all the way to the top.
- Prepare the streusel topping. In a small bowl combine the butter, brown sugar, and flour. Mix together with a fork or by hand until the mixture is sandy. Spoon generously on top of the batter reserving 1/2 cup for later. Bake for 20 minutes.
- After the muffins have baked for 20 minutes pull out and spoon the toasted coconut flakes over top with the remaining streusel topping. Place back in the oven and bake for an additional 5-7 minutes or until fully baked. Let the muffins cool on a cooling rack.
- While the muffins are cooling, in a small bowl, combine coconut milk and powdered sugar and beat well with a spoon or a fork. Drizzle over the cooled muffins and let the coconut glaze set before eating.
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