Jam Coconut Filled Muffins
Soft, golden muffins with a hidden burst of fruity jam and a sweet, nutty coconut crunch—these Jam Coconut Filled Muffins are a delightful treat perfect for breakfast, brunch, or snack time. Made with pantry staples like all-purpose flour, shredded sweetened coconut, and your favorite jam, these muffins are quick and easy to whip up, requiring just 15 minutes of prep time. The secret to their magic lies in the luscious jam filling tucked inside, creating a vibrant flavor contrast with every bite. Finished with a sprinkle of toasted coconut for added texture, these muffins offer a tropical twist on classic baked goods. Perfect for sharing or enjoying solo, they’re sure to wow family and friends. Bake up a batch today and savor the ultimate combination of fluffy, fruity, and nutty goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Shredded sweetened coconut
- 0.5 cup Unsalted butter (melted and cooled)
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Jam (strawberry, raspberry, or your favorite flavor)
- 0.25 cup Additional shredded coconut (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and shredded coconut to combine.
In a separate medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins light and tender.
Spoon about 1 tablespoon of the muffin batter into each prepared muffin cup, spreading to cover the bottom.
Add about 1 teaspoon of jam to the center of each muffin cup, taking care to keep the jam away from the edges.
Cover the jam with another tablespoon of muffin batter, ensuring the jam is fully enclosed.
Sprinkle a small amount of additional shredded coconut on top of each muffin for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the edges (not the jam center) comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy the surprise jam filling in the center of each bite!
Nutrition Facts
Calories |
3869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 525.8 g | 191% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 283.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
