Tropical Strawberry Muffins (with recipe)
I put this recipe together yesterday when I had leftover pineapple juice in the fridge and a fresh carton of strawberries. These are light and fruity and a bit on the sweet side, so I don’t know if that makes them more cupcake-y than muffin-y, but they don’t need icing so I’m calling them muffins.
I really like how this gave me an excuse to break out the rum extract. These may also taste good with peaches substituted for strawberries, or even both mixed together.
Tropical Strawberry Muffins
- 1 1/4 cup flour
- 1/2 cup white sugar
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 egg
- 1/4 cup coconut oil
- 3/4 cup pineapple juice
- 1 tsp rum extract
- 1 cup chopped strawberries
Preheat over to 400°F. Fill a muffin tin with cupcake liners and set aside.
Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate bowl combine the egg, coconut oil, pineapple juice, and rum extract. Make a well in the center of the large bowl and pour the liquid ingredients into the wet. Stir until just combined. Add the chopped strawberries, folding them into the batter.
Fill the cupcake liners about 3/4 full with the muffin batter. By now the oven should be ready. Put the tin in the oven for about 17-25 minutes. The muffins are ready with they are lightly browned on the top and a knife comes out clean when inserted into the center.
Allow to cool. Serve.