Filled Coconut Muffins {small batch}
Fig Jam–Filled Coconut Muffins for Summer Snacking
I may have accidentally created the perfect summer muffin. Soft and fluffy, these coconut muffins are bursting with cozy flavor, made even better by the surprise center of luscious fig jam. They’re tender, lightly sweet, and topped with a sprinkle of coconut flakes that gets perfectly toasted in the oven. One bite and you’ll understand why my daughter, friends, and coworkers devoured them in record time. (I barely managed to save one for myself!) Coconut and fig are a dream team, and these muffins prove it.
Curious what makes them so irresistible? Let’s dive into the details!
These muffins are everything I love in a summer bake: quick to make, wildly satisfying, and crowd-pleasing in the best way. If you’re a fig fan, you’ll love my No-Bake Fig Cheesecake in a Jar or the figgy twist in my buttery Marbled Heart Cookies.
And for fellow coconut lovers?
Ohhh, you have to try the Coconut Pound Cake or my Coconut-Flavored Whipped Cream for topping everything from brownies to bundt cake. Even the holidays get a coconut glow-up with White Chocolate Coconut Truffles and delicate Coconut Egg White Cookies.
Ready to whip up a batch of muffin joy? Let’s get baking, my friend! 💛
🥘 Ingredients
- Egg
- Vegetable oil
- I love using sunflower or canola oil here. No strong flavors, just a moist and tender crumb.
- Coconut Milk
- You can opt for dairy or coconut milk. Coconut milk boosts the tropical vibes, but regular milk works beautifully too.
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Shredded unsweetened coconut
- This is where the magic happens. It adds texture, flavor, and that unmistakable coconutty charm.
- Fig jam
- Go for a jam you love, preferably one with a thick, spreadable texture. It creates that hidden gem in the middle of every muffin.
- Optional topping
- A sprinkle of shredded coconut or turbinado sugar on top adds crunch and makes them look extra pretty.
See the recipe card for quantities.
🔪 Instructions
Step 1: Preheat your oven and get your muffin tin ready by greasing or lining six wells.
Step 2: In a medium bowl, whisk together the egg, oil, coconut milk, sugar, and vanilla until smooth and well combined.
Step 3: Add the flour, baking powder, and salt. Stir just until everything comes together. Don’t overmix.
Step 4: Gently fold in the shredded coconut for a boost of texture and tropical flavor.
Step 5: Spoon some batter into each muffin mold, filling just under halfway.
Step 6: Add a spoonful of fig jam into the center of each muffin. This is the magical surprise!
Step 7: Top with the rest of the batter and smooth the surface gently.
Step 8: Sprinkle with extra shredded coconut or a little turbinado sugar if you’re feeling fancy.
Step 9: Bake until the muffins are golden on top and a toothpick near the edge comes out clean.
Step 10: Let them cool for a few minutes, then dig in while the jam centers are still warm and gooey!
🌡️ Storage
Once cooled, these fig-filled coconut muffins keep well in an airtight container at room temperature for up to 2 days. Perfect for breakfast, lunchboxes, or sneaky snack breaks.
You can also freeze them for up to 2 months. Just wrap each muffin individually and place them in a freezer-safe bag or container. Thaw overnight or gently reheat before serving.
✨ Variations
These coconut fig muffins are already dreamy, but if you feel like playing around, here are a few fun twists:
- Switch up the jam – Not a fig fan? No problem! Try raspberry, apricot, or strawberry jam instead. Just go for something thick and not too runny.
- Add a little spice – Stir a pinch of cinnamon or cardamom into the batter for a warm, aromatic note.
- Toss in extras – A handful of chopped nuts (like walnuts or pecans) or mini chocolate chips can add texture and surprise.
- Drizzle after baking – Let the muffins cool and drizzle with a simple glaze made of powdered sugar and milk (or coconut milk!) for extra flair.
🍽 Equipment
- Muffin tin
- Muffin liners
- Hand or Stand mixer
- Cookiescoop for scooping the batter into the liners (check my detailed cookie scoop guide)
- Spoon for the jam
- Cooling rack
🙋🏻 FAQ
Yes, absolutely! Just know the muffins will turn out a bit sweeter. If you’re sensitive to sweetness, you can slightly reduce the sugar in the batter.
Yep! Use coconut milk or your favorite plant-based milk. The recipe is naturally dairy-free if you use non-dairy milk.
I haven’t tested it yet, but replace the flour with two parts gluten-free flour plus 1 part gluten-free starch flour and one binder like chia seeds, it should work fine. Let me know if you give it a try—I’d love to hear how it turns out!
Definitely, this small-batch recipe doubles beautifully if you need a full dozen muffins.
Other Recipes for You to Try
- Coconut Chocolate Chip Cookies
- Coconut Pound Cake Recipe
- Austrian Coconut “Busserl” cookies • like from granny
- Coconut Chocolate Chip Cookies
- Tropical Coconut Flavored Whipped Cream
- Fig Cheesecake in a Jar {no-bake}
- Marbled Heart Cookies with Fig Jam
- Fruit Cake Muffins {small batch}
- Sweet Recipes Using Fig Jam {roundup}
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Coconut Muffins filled with Fig Jam
Equipment
- Muffin Tin
- Muffin liners
- Hand or stand mixer
- Cookiescoop for scooping the batter into the liners
- Spoon for the jam
Ingredients
- 1 Large egg
- ¼ cup Vegetable oil (like sunflower or canola)
- ¼ cup Milk (dairy or coconut milk)
- ⅓ cup Granulated sugar
- ½ tsp Vanilla extract
- ¾ cup All-purpose flour
- ½ tsp Baking powder
- Pinch of Salt
- ½ cup Shredded unsweetened coconut
- 6 tsp Fig jam about 1 tsp per muffin
Optional Topping
- Extra shredded coconut or turbinado sugar for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line or grease 6 muffin wells.
- In a bowl, whisk together 1 Large egg, ¼ cup Vegetable oil , ¼ cup Milk , ⅓ cup Granulated sugar, and ½ tsp Vanilla extract until smooth.1 Large egg, ¼ cup Vegetable oil , ¼ cup Milk , ⅓ cup Granulated sugar, ½ tsp Vanilla extract
- Add ¾ cup All-purpose flour, ½ tsp Baking powder, and a Pinch of Salt. Mix until just combined.¾ cup All-purpose flour, ½ tsp Baking powder, Pinch of Salt
- Fold in ½ cup Shredded unsweetened coconut.½ cup Shredded unsweetened coconut
- Spoon the batter into muffin cups, filling just under halfway.
- Add 6 tsp Fig jam – 1 tsp of fig jam to the center of each muffin.6 tsp Fig jam
- Top with remaining batter and smooth the tops gently.
- Sprinkle with Extra shredded coconut or turbinado sugar if desired.Extra shredded coconut or turbinado sugar
- Bake for 20–24 minutes, until lightly golden and a toothpick near the edge comes out clean.
- Cool slightly before serving. Best enjoyed warm!
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
My kiddos loved these muffins, so delicious and fluffy. Thanks!
Oh, my gosh, these are irresistible!!! Having coconut muffins for breakfast was a heavenly treat and the jam filling made them so fancy and tasty!!!
This coconut muffins are amazing!! The fig jam is the perfect flavor compliment.