Strawberry Coconut Muffin

Muffins bake more evenly when the oven is fully preheated.

Don't cut the strawberry pieces too large so the muffins stay stable while baking.

If the butter is really soft the mixture whips up faster and without lumps.

Eggs at room temperature incorporate more easily into the batter.

Mix the flour with the baking powder briefly so it distributes evenly in the batter later.

This lightly coats the strawberries in flour so they’re less likely to sink while baking.

Don't overmix, otherwise the muffins can become dense instead of light.

Using paper cases makes the muffins easier to remove and keeps them looking neat.

An ice cream scoop or two spoons helps to make evenly sized muffins.

Near the end, do a toothpick test: only a few moist crumbs should cling to it.

This helps them settle and reduces the risk of breaking when removed.

The rack allows moisture to escape from the bottom so they don't become soggy.

Vanilla sauce goes particularly well with them, especially when served warm.