Strawberry Coconut Muffins
Servings: 6
Tools you'll need:
- 6 paper muffin cases 5 x 4 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 flour (all-purpose)
- 20 g cornflour (cornstarch)
- 30 g coconut shreds
- 60 g caster sugar
- 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 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.
