Strawberry Vanilla Muffins With Toasted Coconut Cream Cheese Frosting Food

STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD

Steps:

• Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
• Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
• Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
• Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.

STRAWBERRY VANILLA MUFFINS

Steps:

• Preheat oven to 400°; grease a 12-cup muffin pan.
• Set 1 T of the sugar aside for topping.
• In a big bowl, whisk together the remaining sugar, flour, baking powder, salt, and baking soda.
• In a blender or food processor, process strawberries, eggs, butter, and vanilla until just blended (it shouldn't be a smooth puree).
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter evenly among prepared muffin cups; sprinkle with reserved sugar.
• Bake for 19-24 minutes or until a pick comes out clean.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes; serve warm.

STRAWBERRY COCONUT MUFFINS

Steps:

• Heat oven to 400°.
• Gently heat the sugar, butter and water until the sugar dissolves; let cool.
• Combine flour, baking powder, strawberries and coconut.
• Mix vanilla extract, egg and milk; add to the flour mixture.
• Pour in the butter mixture and mix just until combined.
• Spoon into prepared muffin tins.
• Bake 15-20 minutes.

STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, baking powder, and salt together in a large bowl.
• Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
• Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
• Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
• Toast coconut in the preheated oven until lightly browned, about 5 minutes.
• 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 frosting over muffins; sprinkle toasted coconut on top.