These tender muffins are stuffed with healthy berry chia jam and topped with toasty flaked coconut.
It’s been a few weeks since I shared my recipe for balsamic berry chia jam, and I’ve made about five batches since then. This is a surprise to me because I was honestly never that into jelly. Apparently I like this version though.
Quite a bit of that jam has gone into muffins, as it took several tries to get these babies right. In fact, I’ve been working on this recipe since I first shared the chia jam. You’ll notice I don’t post recipes for baked goods all that often. They’re a pain. With most dinner recipes you can taste test and adjust as you go, and I can usually count on getting the dish right within one or two tries. With baked goods you don’t always know that you’ve gone wrong until they’re out of the oven and into your mouth. Fortunately, in this case, even the misses were just near misses. I’m happy to munch away on muffins that spill over the tops of cups when they rise or end up just a bit too dense. There was also a batch that ended up with burnt coconut on top. I actually really enjoyed that, but I wasn’t so sure everyone else would. (Trader Joe’s sweetened shredded coconut will do the trick, if you’re interested.)
I finally got them right, and just in time for Sunday brunch…in at least some parts of the world. Enjoy the rest of your weekend.
Toasted Coconut Chia Jam Stuffed Muffins
- 2 cups whole wheat pastry flour could sub all purpose
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup unflavored soy or almond milk
- 1/4 cup coconut oil
- 2 tsp. vanilla extract
- about 1/4 cup balsamic berry chia jam
- 1/2 cup flaked or shredded coconut
Preheat oven to 375º. Line 12 muffin cups with papers.
Stir flour, sugar, baking powder and salt together in medium mixing bowl. Stir milk, coconut oil and vanilla together in small bowl. Add to dry mixture and stir just until mixed.
Spoon just enough batter into each muffin cup to cover the bottom of the paper. Spoon 1-2 teaspoons chia jam on top of batter. Cover with remaining batter. Sprinkle tops with coconut.
Bake 20 minutes, until tops spring back when lightly pressed with finger, and coconut is browned.
Transfer to cooling rack and allow to cool before removing from cups.
Feel free to omit the balsamic when making the chia jam. I've tried these with and without, and both versions were tasty.
Go easy when placing the first layer of batter in the muffin cups. I ran out of batter a few times.
You can place up to a tablespoon of jam in each muffin if you like, just keep in mind that it might spooge out during baking. It'll still be delicious though.
Use sweetened or unsweetened coconut, flaked or shredded - your choice.