Strawberry Vanilla Muffins with Toasted Coconut Cream Cheese Frosting

Greek yogurt and oat milk ensure these strawberry vanilla muffins with toasted coconut cream cheese frosting have a soft and tender texture.

• Preparation Time: 30 mins
• Cooking Time: 21 mins
• Total Time: 51 mins
• Calories: 235 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 egg, beaten
• 2 teaspoons baking powder
• ½ cup honey
• 1 tablespoon honey
• 2 cups all-purpose flour, sifted
• 1 tablespoon shredded coconut
• ¼ cup plain Greek yogurt
• ¼ cup coconut oil, melted
• ¼ cup oat milk
• 1 ¼ cups diced strawberries
• ⅔ cup cream cheese, softened

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.

Step 2

Mix flour, baking powder, and salt together in a large bowl.

Step 3

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.

Step 4

Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.

Step 5

Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.

Step 6

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.

Step 7

Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.

Step 8

Toast coconut in the preheated oven until lightly browned, about 5 minutes.

Step 9

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.