Strawberry Vanilla Muffins With Toasted Coconut Cream Cheese Frosting Recipes

STRAWBERRY CHEESECAKE MUFFINS II

Steps:

• Cream together the cream cheese and confectioners' sugar in a bowl.
• Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
• Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
• Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
• Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
• Preheat an oven to 375 degrees F (190 degrees C).
• Line 6 extra large muffin cups with paper liners.
• Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
• Fill each prepared muffin cup half full of batter. Reserve remaining batter.
• Divide the cold strawberry preserves evenly over the batter.
• Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
• Top each muffin cup with remaining batter.
• Sprinkle muffins with the crumb mixture and chopped pecans.
• Bake in the preheated oven until golden brown, about 25 minutes.

STRAWBERRY-CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
• In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
• In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
• Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
• Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
• Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.

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.

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 MUFFINS

Steps:

• Preheat oven to 375. Coat muffin cups or tray with nonstick spray.
• Combine dry ingredients.
• Beat butter and sugar until smooth. Add in sour cream, eggs and dry ingredients until just combined. Spoon into muffin cups.
• Bake 20 minutes or until a toothpick inserted into centre comes out clean. Cool on rack.

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.