Strawberry Coconut Muffins just the right amount of sweet to get the morning started.
*This post contains affiliate links. For more information please see our disclosure statement.
I am going to be honest these Strawberry Coconut Muffins are something I just whipped up one day. I’m a proponent of sending the littles off to school with something nice and warm in their bellies. Doing that just makes me feel good (I’ve got tons of mom guilt all the time). But these days we never seem to know what the morning will bring. Hubby might have a meeting, the littler littles might be up earlier than expected, I might have a class to teach or need to get a run in. My point is it’s life and it rarely goes as planned.
So one morning, in my rush to make something warm that wasn’t a banana bread or bacon and eggs I stumbled into creating these really delicious Strawberry Coconut Muffins. Best part about that is that the recipe is super simple and straight forward. Mix wet, mix dry and add your extras to dry then pour wet on top.
It’s an important process because coating the strawberries, or blueberries (or whatever you’d like to add) to the flour will keep it from sinking down to the bottom of your muffin. Actually, this works for cupcakes and cookies too.
Another reason why I love this recipe is because it works whether you are using frozen or fresh strawberries. If you are using frozen strawberries just take a minute to pop the strawberries in the microwave and defrost it a little.
Luckily my littles loved these Strawberry Coconut Muffins. I hope your family does too.
Strawberry Coconut Muffins
Makes 12 muffins
- 1/4 cup butter (vegetable oil)
- 1/2 cup milk
- 1 egg
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 3/4 cup all purpose flour
- 1 cup strawberries, chopped
- 1/2 cup shredded coconut
Tools: medium bowl, large bowl, whisk/hand mixer, muffin tin
Preheat oven to 375 degrees. spray muffin pan.
In a small bowl combine milk, butter (oil) and egg. Beat lightly.
In a large bowl, mix flour, salt, baking powder and sugar.
Toss in chopped strawberries and mix into flour.
Add milk mixture and stir together.
Fill muffin cup and bake for 25 minutes or until the top of muffins are slightly firm to the touch. Use a toothpick to make sure the center of the muffin is completely cooked.
Allow to cool for 10 minutes.
Funny enough I made these to get away from all the banana breakfast we seem to have and the littles ended up eating these Strawberry Coconut Muffins with bananas and milk.
What will you have with your muffins?