I made soft, moist muffins inspired by classic Lamingtons — chocolatey, coconut‑coated, with a little jam inside. Sweet, comforting, and perfect with tea or coffee.

Lamington Muffins

Why You’ll Love This Recipe

I love how this recipe combines several favorite things: the richness of chocolate, the tropical touch of coconut, and the sweet surprise of jam inside. These muffins are tender, not too heavy, and the toppings give them both texture and flavor. They make a lovely treat for brunch or dessert, and I enjoy how versatile they are — easy to adapt depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
baking powder
baking soda
sugar
egg(s)
butter (or oil)
vanilla extract
milk (or buttermilk / yogurt)
chocolate (for glaze or drizzle)
desiccated coconut
jam (raspberry or strawberry works well)
optional: sour cream or yogurt (for added moisture)

Directions

Preheat oven to about 180 °C (350 °F). Line a muffin tin with paper liners.
In a bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar.
In another bowl, whisk together the wet ingredients: egg(s), butter or oil, vanilla, milk (or yogurt). If using sour cream/yogurt, mix that in.
Fold the wet ingredients into the dry just until combined. Be careful not to over‑mix.
Spoon batter into muffin cups, filling about ¾ full.
Bake for ~15‑20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack.
While muffins are cooling: make the chocolate glaze/drizzle by melting chocolate (or mixing cocoa, sugar, milk/butter) until smooth.
Dip or drizzle the tops of the muffins in/chocolate glaze. Then roll or sprinkle with desiccated coconut.
Once set, use a small corer or knife to cut a little hole in the top (or side), fill with jam, then reseal lightly.

Servings and timing

Servings: Makes about 12 muffins (depending on the size of the muffin tin)
Prep time: ~15‑20 minutes
Bake time: ~15‑20 minutes
Total time: ~35‑40 minutes

Variations

Use raspberry jam or strawberry jam, depending on preference.
Swap regular milk for buttermilk or yogurt for a moister texture.
For chocolate lovers, mix chocolate chips into the batter.
Try dark chocolate glaze instead of milk chocolate for richer flavour.
Add a pinch of espresso powder to the glaze to deepen the chocolate flavour.

storage/reheating

Store in an airtight container at room temperature for up to 2‑3 days.
For longer storage, after glazing & coconut, freeze muffins (wrapped well) for up to 1 month. Thaw overnight in the fridge.
To reheat, warm in a 170‑180 °C oven for about 5 to 7 minutes, or microwave for ~20 seconds (but coconut may lose some texture).

FAQs

What kind of chocolate is best for the glaze?

I usually use semi‑sweet or milk chocolate. If I want a richer flavour I go for dark chocolate. If using cocoa powder, mixing it with butter/milk and a little sugar works too.

Can I make these muffins gluten‑free?

Yes — I’ve substituted a 1‑for‑1 gluten-free flour blend in place of regular flour. The texture changes a bit (lighter, sometimes a touch crumbly), but still delicious.

Do I have to fill them with jam?

No, the jam is optional. If I don’t have jam, I might drizzle extra glaze or add a dollop of whipped cream. The muffins are still tasty without it.

Can I make them dairy‑free / vegan?

Yes, with adjustments. Use plant‑based milk (almond, soy, oat) and dairy‑free butter or oil. Replace egg with flax or chia egg (1 tbsp ground flax + 3 tbsp water = “one egg”). The texture may be slightly different but still enjoyable.

Is there a way to speed up the process, especially the glazing?

Yes. One trick I use: prepare the glaze while the muffins are baking, so once they come out, I dip immediately. Also, putting the glaze in a shallow dish helps dipping be quicker. If coconut is toasted, store it ahead of time so you don’t have to wait.

Conclusion

I really enjoy making these Lamington muffins — they bring together nostalgic flavours in a single treat. Whether I want something cozy mid‑week, or a special dessert for friends, I turn to this recipe. The chocolate, the coconut, the jam — it all works together. If I make them again, I’ll try different jams or maybe even a twist with coffee or orange zest. Let me know if you try them (or have ideas!) — I’d love to hear how yours turn out.