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Easter Choc-Coconut Jam Muffins

A community recipe by

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As winter is fast approaching here in Australia, I cannot help but feel nostalgia for the long lost summer afternoons... When I think of summer as a child, one of the best memories I have is of mum cooking up a lovely batch of coconut jam drops for an afternoon treat. I have decided to modify this recipe into muffins instead of drops for a heartier winter bite, and added chocolate because it's Easter and who is going to pass up an opportunity for chocolate??!!


Serves: 12

For the Dry Ingredients

  • 2½ cups self-rising flour (sifted)
  • 1 teaspoon baking powder
  • 1 cup superfine sugar
  • 4 tablespoons unsweetened cocoa
  • 1 cup shredded coconut

For the Wet Ingredients

  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 medium egg
  • 1 tablespoon coconut essence

For the Filling

  • preserves


Easter Choc-Coconut Jam Muffins is a community recipe submitted by LaurenRose and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 160 C.
  • In a bowl combine all wet ingredients and whisk to combine.
  • In a separate bowl, combine dry ingredients and mix. Add wet ingredients to dry ingredients and stir to combine without overworking the mixture.
  • In greased/lined muffin tin place a good spoonful of the muffin mixture.
  • Create (using the tip of the spoon) a small well in the centre.
  • Dollop a good spoonful of preserves in to this well, then cover with remaining muffin mixture.
  • Bake in oven for 30-35 minutes or until muffins are firm, yet springy, to touch.
  • Serve with ice cream or (my personal favourite) a good dollop of fresh cream. I prefer them warmed, but just as nice served cold.
  • Tell us what you think

    What 1 Other has said

    • These sound amazing. I am going to have a go at these at tomorrow. Any tips on which flavour jam to use? My first instinct was Dark Cherry?....

      Posted by novicecook on 13th May 2011
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