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  • Writer's pictureErin

Purple Jam-Filled Muffins Topped with Sweet Coconut Crumble

Hungry for more? This recipe was featured in a podcast episode!



 

Purple muffins with a jam filling and a sweet coconut filling

These muffins have it all! They look beautiful, they taste amazing and they've got an extra special surprise hidden inside; purple jam! Get ready for an extra special treat, these are a treat you're going to want to indulge in!



Prep Time: 15 min

Cook time: 30 min

Yield: 24 muffins


Ingredients


Sweet coconut crumble

  • 1/4 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 cup sweetened shredded coconut

  • 2 tbsp unsalted, melted butter

Purple muffins

  • 1 1/2 cup milk

  • 1 1/2 cup sugar

  • 2/3 cup vegetable oil

  • 2 eggs

  • 2 tsp ube extract

  • 4 cup all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 cup Purple Jam

Directions


Sweet coconut crumble

  1. Mix flour, sugar, coconut and melted butter together and reserve for right before you place the muffins in the oven.

Purple muffins

  1. Pre-heat oven to 350F and line your muffin tin(s) with paper or silicone muffin cups.

  2. In a large mixing bowl, combine the flour, baking powder and salt. Create a well in the middle of the dry ingredients and then set aside.

  3. In a separate bowl, mix together the milk, sugar, oil, eggs and ube extract. Whisk together and then pour into the dry ingredients.

  4. Using the hand of a wooden spoon, gently stir the mixture until no dry flour remains and the batter is still lumpy.

  5. Using an ice cream scoop, fill each muffin cup about 1/3 full of batter. Next, using a cookie scoop, add a tbsp of purple jam in the middle of each muffin cup. Then top-up each muffin cup with batter. Save room to sprinkle about a tbsp of the sweet coconut crumble on the top of each of the muffins before they go into the oven.

  6. Bake for 30 min or until evenly cooked and browning on the edges. Remove from the pan and cool completely on a wire rack.

Zhuzh it up!

  • If you like to make muffins, I would really suggest getting an ice cream scoop. It makes filling the muffin tins much quicker, less messy and keeps the volume more consistent.

  • If you're not a fan of the purple jam on it's own - because let's be honest, it has a pretty strong flavour that might not be everyone's favourite - you can make the muffins without the jam filling. Just watch your baking time. Start with 20 min at 350F, test and increase time a few minutes at a time until a toothpick inserted in the centre comes out clean.

This amazing recipe was written by Jolina. Find it on the Unlikely Baker website:

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