Strawberry Coconut Muffins

Strawberry Coconut Muffins

These vegan strawberry coconut muffins are the perfect combination of a moist coconut cake-like crumb muffin, topped with a strawberry ganache frosting. Loaded with flavour, everyone will love them!



This recipe is simple and straightforward, it has just the right balance of sweetness and if necessary, the sugar could be replaced with an alternative. Check out my suggestions in the substitutions section.

I usually use regular muffin cases for this recipe, but I came across some snazzy pink polka dot cups that I ended up using. They came out really well, although the cups where much bigger than the normal paper cases I use, thus I was only able to make 3 instead of 6. The only thing I would possibly change in the future, is to add a little natural food colouring to the ganache frosting to get that extra pop of red colour.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy.
  • Diet: this recipe is vegan, check out the substitutions section for sugar-free suggestions.
  • Great for: afternoon tea, everyday baking, picnics, friends and family over.
  • Taste and texture: a moist coconut cake-like crumb muffin, topped with a delicious strawberry ganache frosting.
  • Serve: with a lovely cup of tea or a cold glass of your favourite milk.
  • Quantity: 6 muffins (muffin cases 8 x 3.5 cm)
  • Time: 2 hours 27 minutes, includes 2 hours chilling.

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    INGREDIENTS

    For this recipe all you need are these ingredients:

    • Cake, plain or self-rising flour  builds structure and holds all the other ingredients together. I haven’t tried any gluten-free flours as yet but if you do, let me know in the comments.
    • Cornflour (US cornstarch) – is gluten-free, builds structure and adds lightness to the muffin.
    • Unsweetened shredded coconut – adds the flavour and lightness to this muffin.
    • Caster or granulated white sugar – adds sweetness and structure.
    • Bicarbonate of soda or baking soda – is a raising agent that reacts with the vinegar increasing the volume and lightening the batter prior to baking.
    • Coconut oil – is an alternative to butter, adding structure and flavour. If your coconut oil is too firm, melt it gently on the stove top or in a microwave oven until melted but not too hot. If you don’t have coconut oil, any neutral flavoured oil will work. Melted vegan butter could also be a good choice.
    • Non-dairy milk (such as almond, oat, rice or soy milk) – adds flavour and replaces regular cow’s milk typically used in this type of recipe. I used soy milk as it contains more protein which results in a fluffer crumb for the muffin.
    • White vinegar – contains around 5-10% acidity which reacts with the bicarbonate of soda, increasing the volume of the batter prior to baking.
    • Pure vanilla extract or paste – adds that extra vanilla flavour to the muffins.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • Freeze-dried strawberry powder – adds the delicious intense strawberry flavour to the frosting.

    Recommendations include: Strawberry, passion fruit, raspberry, wild blueberry, blackcurrant, mango, pineapple or kiwi.

    • White chocolate – I used a vegan white chocolate which works great for making this ganache.
    • Coconut whipping cream – It is important that you use the whipping variety to get the correct result.
    • Whole strawberries (optional) – for decoration.
    • Natural food colouring (optional) – for a richer red colour in the frosting.

    Food colouring recommendations: Red liquid food colouring or red food gel.

    TIP: I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    WHAT VARIATIONS CAN I MAKE?

    • Alternative muffin flavours:
      • Lemon and coconut muffins – add 1/2 tablespoon of lemon zest (not juice) to the batter.
      • Chocolate and coconut muffins– add a handful of vegan chocolate chips to the batter.
      • Coconut and almond muffins – add 50g of sliced almonds to the batter or even scatter some on top before baking.
    • Alternative ganache fruit flavours – try using different freeze-dried fruits.

    Recommendations include: Strawberry, passion fruit, raspberry, wild blueberry, blackcurrant, mango, pineapple or kiwi.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one muffin

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE

    These coconut strawberry muffins will keep good in the fridge for 2-3 days in an airtight container.

    Freezing: The muffins can be frozen without the cream frosting for up to 3 months. Place them in an airtight container or wrap them individually in plastic wrap. Defrost at room temperature for 20-30 minutes.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • Do not over-mix the batter – as a result, the muffins will become tough and dense. Mix the batter just enough that you can’t see any dry flour. It’s ok to have some small lumps.
    • Red frosting – if you want to have a richer red colour in the frosting you can add a little food colouring or gel.
    • Non-dairy milks – I recommend using soy milk as the higher protein content results in a fluffier crumb.

    READY TO MAKE YOUR STRAWBERRY COCONUT MUFFINS?

    Strawberry coconut muffins

    Strawberry Coconut Muffins

    Preparation:10 minutes
    Baking:17 minutes
    Cooling:2 hours
    Total:2 hours 27 minutes
    Servings: 6
    Tools you’ll need:
    • 6 paper muffin cases 8×3.5 cm
    • muffin pan
    These vegan strawberry coconut muffins are the perfect combination of a moist coconut cake-like crumb muffin, topped with a strawberry ganache frosting. Loaded with flavour, everyone will love them!

    INGREDIENTS LIST
     

    Strawberry frosting

    • 120 g non-dairy milk such as almond, oat, rice or soy milk
    • 100 g white chocolate (vegan)
    • 15 g freeze-dried strawberry powder
    • 175 g coconut whipping cream
    • natural food colouring (optional)

    Dry ingredients

    • 100 g cake or plain (all-purpose) flour
    • 20 g cornflour (cornstarch)
    • 30 g coconut shreds
    • 60 g caster sugar (or granulated)
    • 1/2 tsp bicarbonate of soda / baking soda
    • 1 tsp baking powder
    • pinch of fine sea salt

    Wet ingredients

    • 30 ml coconut oil (or a neutral-tasting oil, such as vegetable or sunflower oil)
    • 175 ml non-dairy milk such as almond, oat, rice or soy milk
    • 1/2 tbsp white vinegar
    • 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste

    Decoration

    • 6 whole fresh strawberries

    Preparation
     

    • Frosting: In a small saucepan, bring the non-dairy milk to a boil. Place the chocolate into a heat prof medium bowl and pour the hot milk over, whisking until smooth.
    • Add the cold coconut whipping cream and the freeze-dried strawberry powder, then whisk for a couple of minutes. (Optionally, add a little red natural food colouring as per product instructions.)
      Put in a bowl and place in the fridge for at least 2 hours, preferably overnight.
    • Preheat the oven to 170°C fan / 375°F / Gas 5 and prepare a muffin pan with 6 paper muffin cases.
    • In a large bowl, add all the dry ingredients and stir to combine.
    • In a separate bowl or measuring jug, whisk together the wet ingredients. If your coconut oil is too firm, melt it gently on the stove top or in a microwave oven until melted but not too hot. And then add it to the other wet ingredients.
    • Whisk the wet ingredients into the dry ingredients, until well combined and there are no flour lumps. Then divide the batter evenly between the paper muffin cases.
    • Baking: Place in the centre of the oven for 18-20 minutes until a toothpick comes out clean. Leave to cool completely.
    • When you're ready to frost your muffins, whip the chilled strawberry cream until soft peaks form, then pipe the cream onto the muffins.
    • Serve decorated with fresh strawberries.
    insta
    KEYWORDS afternoon tea, coconut, freeze-dried strawberry, muffins, vegan

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    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried these Strawberry Coconut Muffins or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    Strawberry coconut muffins

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