This is adapted from yet another Williams-Sonoma recipe – loving their no fail muffin recipes!  I make them as mini muffins and throw them int he freezer as easy snack for the kids.  You’ll see from the photo that there is very little jam.  Next time I sure won’t be as stingy on the jam – just wasn’t sure how much I could actually fit in each of the mini tins!


  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup sweetened flaked coconut


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 cup 2% milk
  • 1 jar homemade bakeapple jam (from the Rock!)
Preheat the oven to 375 degrees. Grease mini muffin tin.
Mix all batter ingredients except the jam.  Spoon the batter into each muffin cup, filling 1/3 full. Drop in a small spoonful of jam and add batter just to cover. Sprinkle each with Coconut Streusel.  Bake until golden, dry, and springy to the touch, 15-17 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins.
I linked this up with Sweets for Saturday on Sweet as Sugar Cookies blog – be sure to check the other great recipes out!