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Honolulu Sunrise Muffins

Juicy strawberries, fresh mango, and sweet toasted coconut streusel.


Bowl #1

3 cups [480g] all-purpose flour

1 cup [230g] granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Bowl #2

11 tablespoons [161g] melted and slightly cooled butter

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups [360g] buttermilk

Bowl #3

1 1/2 cups [240g] chopped strawberries

1/2 cup [81g] diced mango

On the sidelines:

Toasted Coconut Streusel, recipe follows



Preheat your oven to 425 degrees Fahrenheit and line a muffin tin with muffin or cupcake liners


Whisk together the dry ingredients in bowl #1.


Whisk together the wet ingredients in bowl #2.


Gently stir the wet ingredients into the dry ingredients until just combined.


Fold the cut fruit into the muffin batter.


Using a cookie scoop or large spoon, portion the batter into the muffin tin filling each tin 3/4 full. Top with toasted coconut streusel.


Bake the muffins at 425 degrees for five minutes and then drop the temperature down to 375 degrees. Continue baking for about 30 more minutes or until the muffins are golden brown. Let cool in the pan for 10 minutes and then move to a cooling rack.


Toasted Coconut Streusel

Bowl #1

2 tablespoons [33g] melted butter

6 tablespoons [62g] all-purpose flour

6 tablespoons [97g] granulated sugar

1 teaspoon vanilla extract

6 tablespoons [38g] toasted coconut flakes


Stir all ingredients together. For extra streusel, store in the freezer.


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