Strawberry Coconut Muffins

Strawberry Coconut Muffins with Jam

Today marks a new day in my food blogging life…

Saturday’s agenda:

1. Sleep in… until 8:00am.  Although some people would not consider this sleeping in, for me, it is a huge accomplishment!

2. Coffee.  I can barely function without my morning cup of joe.

3. Trip to Costco (yes, on a Saturday!) to purchase a new camera :)   I have upgraded from my old Canon Powershot SX20IS to a Canon EOS 60D.  Go big or go home.

4. Bake Strawberry Coconut Muffins.

5. Sign up for a photography class as soon as possible, as I have no idea how to use said camera! I had to call for back up to figure out how to take a picture. Currently, the camera is set to auto and until I take a class I am not sure I will venture off of this function.

Strawberry Coconut Muffins on serving tray

5.0 from 1 reviews
Strawberry Coconut Muffins
Prep time
Cook time
Total time
I love coconut and strawberries together. The great thing about this recipe is that it uses coconut two ways - in the muffins and sprinkled on top.
Recipe type: Baking
Serves: 12 muffins
  • ¼ cup melted butter
  • ¼ cup vanilla yogurt
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • ⅓ cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup strawberries, thinly sliced
  • 1½ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup unsweetened medium coconut plus 1 tablespoon for garnishing
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease or line 12 large muffin cups.
  3. In a medium sized mixing bowl, combine butter, yogurt, sugar and salt.
  4. Add milk, egg, vanilla and strawberries and beat together with a spoon.
  5. Add flour, baking soda, baking powder and ⅓ cup coconut. Fold together until just mixed.
  6. Spoon into the muffin cups and sprinkle with the 1 tablespoon of coconut.
  7. Bake the muffins for 15 to 20 minutes until a toothpick comes out clean.
  8. Remove the muffins from muffin tins and cool completely on a wire rack.


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