Strawberry muffins with toasted coconut icing

    1 hour 11 min

    Greek yoghurt and oat milk ensure these strawberry vanilla muffins with toasted coconut cream cheese icing have a soft and tender texture.

    2 people made this

    Serves: 12 

    • Muffins
    • 250g plain flour, sifted
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 50g plain Greek yoghurt
    • 4 tablespoons coconut oil, melted
    • 4 tablespoons oat milk or other dairy free alternative
    • 2 teaspoons vanilla extract
    • 120ml honey
    • 1 egg, beaten
    • 200g diced strawberries
    • Icing
    • 1 tablespoon grated coconut
    • 155g cream cheese
    • 1 tablespoon honey
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:21min  ›  Extra time:20min cooling  ›  Ready in:1hr11min 

    1. Preheat oven to 200 C / Gas 6. Line a muffin tin with paper cases.
    2. Mix flour, baking powder and salt together in a large bowl.
    3. Mix Greek yoghurt, coconut oil, oat milk and 2 teaspoons vanilla extract in a bowl until smooth. Add 120ml honey and egg; stir thoroughly.
    4. Stir Greek yoghurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the mixture.
    5. Spoon mixture into muffin paper cases, filling each 1/2 to 2/3 full.
    6. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
    7. Reduce oven temperature to 180 C / Gas 4. Spread coconut on a baking tray lined with baking paper.
    8. Toast coconut in the preheated oven until lightly browned, about 5 minutes.
    9. Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread icing on top of cooled muffins; sprinkle toasted coconut on top.

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