Coconut and strawberry muffins, delicate and soft. These are treats to savor bite by bite. The batter is simple: I used the water batter I usually use for the water cake. Their softness is due to the water-based batter, a little trick that makes them incredibly light and irresistible, perfect for breakfast or a snack. These muffins are a cloud, and the strawberries and coconut enrich this simple batter. These treats are the perfect pause when you crave a flavor that tastes like spring!
The freshness of the strawberries and the exotic aroma of coconut will make you fall in love at first bite. They are ideal at any time of the day.
Let’s start baking…
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Coconut and Strawberry Muffins
- 1 1/2 cups all-purpose flour (I used spelt flour)
- 1/3 cup granulated sugar
- 2 eggs
- 1/2 cup warm water (Not boiling)
- 1 tbsp baking powder
- 1/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup grated coconut (Coconut flour)
- 8 strawberries
Steps for Coconut and Strawberry Muffins
Pour the water into a small pot and heat (it should not boil, just warm up).
In a bowl, pour the flour, coconut, baking powder, sugar, milk, oil, and eggs, and mix, pouring the water slowly.
Cut the strawberries into small pieces, leaving a few aside to garnish the top of the muffins.
Incorporate the strawberries into the mixture.
With the help of a spoon, pour the mixture into the cupcake liners.
Bake in a preheated static oven at 350°F for 20 minutes.
Thank you for choosing my recipe! These muffins are a real treat, and I hope you can enjoy them for breakfast or snack. See you soon with another delicious proposal!
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
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Storage
They keep for about 2-3 days inside an airtight container, away from moisture.
