Strawberry Hibiscus muffins

Strawberry season is here! I walked into the farmer’s market last Saturday and literally the air smelled like strawberries.


It was an incredible experience. I just stood there for a bit, taking it all in! Oregon strawberries are the best, and I developed this recipe just in time for you to swing into the market this weekend and then come home and make these strawberry hibiscus muffins for breakfast.

If you’ve never infused coconut milk with tea before, get ready for the best surprise. This infusion is unreal and so vibrant! I loved it so much I made a follow up ice cream recipe (stay tuned!).

Thanks to everyone who inspired this recipe! Love our community recipe chats. There were several allergy requests, all of which were taken into consideration while developing this in my kitchen.

For nut allergies: sub almond flour for 1 – 1 flour and sub walnuts for more oats in topping
For egg allergies: sub eggs for an egg replacer like Bob’s Red Mill







Make sure to share your recipe and moments on social by tagging me and using the hashtag #ckweekends.

Strawberry Hibiscus Muffins

These muffins are delicious anytime of year but especially tasty in the spring when strawberries are in season at the market. The hibiscus infusion provides an unexpected tang that pairs perfectly with the sweetness.
  • For nut allergies: sub almond flour for 1 - 1 flour and sub walnuts for more oats in topping
  • For egg allergies: sub eggs for an egg replacer like Bob’s Red Mill
Servings: 12 muffins


  • 172 g 1 ¼ cups + 1 Tablespoon King Arthur gluten-free 1-1 flour, separated
  • 50 g ½ cup almond flour
  • teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 large egg
  • 1 egg yolk
  • 120 g ¾ cup brown sugar
  • 4 oz. ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 4 oz. ½ cup coconut milk
  • 2 bags or 2 tablespoons loose leaf hibiscus tea
  • 151 g 1 cup fresh strawberries, ¼” to ½” cubes


  • 2 tablespoons buckwheat flour
  • 40 g ⅓ cup walnuts
  • 65 g ⅓ cup brown sugar
  • Pinch sea salt
  • ¾ teaspoons cinnamon
  • ¼ teaspoons cloves
  • 60 g 1/3 cup of oats
  • 92 g ⅓ cup + 1 tablespoon butter, cubed


  • Preheat oven to 350 degrees. Coat a 12-cup muffin pan with nonstick coconut spray.
  • In a small saucepan over medium heat, add coconut milk. Warm gently, stirring.
  • Add tea bags and remove from heat. Set aside to infuse and allow to cool to room temp.
  • In a medium bowl, whisk flours, baking powder, and salt.
  • In a separate bowl, whisk egg, egg yolk, brown sugar, olive oil, and vanilla. Add cooled, infused coconut milk and whisk again.
  • Pour wet ingredients into dry ingredient bowl. Stir, being careful not to overmix.
  • In a small bowl, toss strawberries with remaining 1 Tbsp. flour; gently fold into batter.
  • Prepare topping: In a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and 1/3 cup oats. Pulse in butter until no dry spots remain, being careful to not over pulse.
  • Divide batter among muffin cups. Sprinkle on topping.
  • Bake until a tester inserted into center comes out clean, 18-25 minutes.


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