Ingredients
Equipment
Method
Prepare the Muffin Batter
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line the muffin pans with grease-proof paper liners.
- Combine the Dry Ingredients: Add the cake flour, all-purpose flour, granulated sugar, baking powder, and kosher salt to a large mixing bowl. Whisk until the ingredients are evenly distributed.
- Incorporate the Coconut Oil: Add the solid coconut oil to the flour mixture. Using an electric mixer on low speed, mix until the mixture resembles damp sand.
- Add the Eggs: Beat in the eggs one at a time, allowing each egg to incorporate before adding the next.
- Add the Coconut Milk and Extracts: Scrape the bottom and sides of the bowl with a silicone spatula. Add the coconut milk, vanilla extract, and coconut extract, then mix on low speed until incorporated.
- Aerate the Batter: Increase the mixer speed to medium-high and beat for approximately 90 seconds. This step helps aerate the batter and develop the cake's structure.
Bake and Fill the Muffins
- Fill the Muffin Liners: Divide the batter among the prepared liners, filling each approximately halfway. The original recipe yields about 26 cupcakes, so the final muffin count may vary depending on the size of your pan and liners.
- Bake the Muffins: Bake at 350°F (175°C) for approximately 15–18 minutes initially. Check for doneness by inserting a tester into the cake portion; it should come out clean, and the top should spring back when gently pressed. Larger muffins may require additional baking time.
- Cool Completely: Transfer the baked muffins to a cooling rack and allow them to cool completely before adding the jam or frosting.
- Create the Filling Wells: Using the tip of a sharp knife, carefully cut a small well in the center of each cooled muffin.
- Fill with Blackberry Jam: Spoon approximately 1 teaspoon of seedless blackberry jam into each well.
Prepare the Cream Cheese Frosting
- Beat the Butter and Cream Cheese: Place the softened butter, cream cheese, and kosher salt in a large mixing bowl. Beat on medium speed until the mixture is smooth and combined.
- Add the Sugar and Vanilla: Add the powdered sugar and vanilla extract. Beat until the frosting becomes creamy.
- Divide the Frosting: Transfer half of the plain frosting to a piping bag fitted with a large round tip. Set it aside for the first layer of decoration.
- Flavor and Tint the Remaining Frosting: Add 2 teaspoons of seedless blackberry jam and 1 drop of violet gel food coloring to the remaining frosting. Mix until the color and jam are evenly incorporated.
- Prepare the Second Piping Bag: Transfer the blackberry-tinted frosting to a piping bag fitted with a large open-star tip.
Decorate and Serve
- Pipe the Plain Frosting: Pipe a low swirl of untinted cream cheese frosting over each cooled, jam-filled muffin.
- Add Shredded Coconut: Gently press shredded coconut into the plain frosting.
- Pipe the Blackberry Frosting: Pipe a taller swirl of blackberry-tinted frosting over the coconut layer.
- Garnish the Muffins: Place a fresh blackberry on top of each muffin and finish with a light dusting of powdered sugar.
- Serve the Muffins: Serve once decorated. For a simpler muffin-style finish, omit the frosting and garnishes and enjoy the coconut muffins with their blackberry jam centers.
Notes
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our: The combination of cake flour and all-purpose flour helps create a tender crumb while providing enough structure for the muffins.
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Coconut Oil: Use solid coconut oil as specified in the original recipe. Mix it into the dry ingredients until the mixture resembles damp sand.
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Mixing: Follow the original mixing sequence and beat the batter on medium-high speed for approximately 90 seconds to help aerate it.
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Filling: Allow the muffins to cool completely before cutting the center wells and adding the seedless blackberry jam.
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Jam Quantity: Use approximately 1 teaspoon of blackberry jam per muffin, adjusting slightly to suit the size of each well.
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Frosting: The cream cheese frosting is optional if you prefer a simpler muffin rather than a decorated cupcake-style finish.
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Food Coloring: One drop of violet gel food coloring gives the blackberry frosting its purple tint. It can be omitted if you prefer the frosting's natural color.
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Baking Time: Begin checking at 15 minutes. The original recipe specifies 15–18 minutes, but larger muffins may need longer. Look for a clean tester and a top that springs back when gently pressed.
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Yield: The original recipe makes approximately 26 cupcakes. The number of muffins will depend on the size of the liners and how much batter is used in each.
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Storage: Because the finished muffins contain cream cheese frosting, refrigerate leftovers in a covered container.