Jammy Coconut Muffins recipe

Preparation Time: 15 minutes | Cooking Time: 25 minutes

Delectable coconut muffins with a hidden heart of jam. Adapt the jam flavour to suit you - in this recipe, blackcurrant jam is used, although you could use strawberry or even pineapple. Made with oil and desiccated coconut, these are sticky, soft, squidgy muffins that everyone will enjoy.


  • 250g plain flour
  • 175g caster sugar
  • 125g desiccated coconut
  • 200ml milk
  • 90ml veg oil
  • 2 tsp. baking powder
  • 1/2 tsp. bicarbonate of soda
  • 1 egg
  • 200g blackcurrant jam


  1. Preheat oven to 180C and line a muffin tin with 12 paper cases. Whisk together the oil, egg and milk. In a bowl, mix the flour, sugar, two thirds of the coconut, baking powder and bicarb, sifting ingredients if needed. Add the wet mix to the dry mix and mix with a spoon until you have a smooth batter.

  2. Drop 1 1/2 dessertspoonfuls onto the bottom of each paper case. Top with 1 tsp. jam, then 1 dessertspoon of cake batter. Sprinkle with coconut. Bake in the oven for 20-25 minutes or until golden. Leave to cool completely before serving.

If you like, use half coconut milk and half regular milk for extra flavour. Recipe makes 12 cakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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