lemon curd & raspberry jam explosion muffins (grain free, scd diet)

vanilla coconut flour muffins with a lemon curd and raspberry jam filling, creating a mini-fruit-explosion of jam, with the perfect combination of flavours.

One of my favorite muffins growing up, was the Fruit Explosion muffin at Tim Horton’s. If you know, you know. It’s basically a berry-filled muffin with a pocket of jam inside the muffin, although, invariably, sometimes there wasn’t enough jam to satisfy — you could wind up with an almost-empty muffin from time to time.

Even in the moments of missing jam, I’ve always loved those muffins, and it’s been several years now that I haven’t been able to eat them. Thus, I’ve had the ‘Fruit Explosion’ muffin re-creation on my brainstorm list for awhile now, and this lemon curd & raspberry jam muffin is basically the closest I’ve come just yet, although not a traditional ‘Fruit Explosion’ muffin because of the lemon curd, it does really hit that ‘Fruit Explosion muffin spot, if you have one (I have a few).

So now that I’ve spent so much time rambling about ‘Fruit Explosion,’ let’s get into my version of the muffin: a vanilla-flavoured coconut flour muffin that’s packed with two flavours, meeting in a sweetly-tart middle place. The lemon curd and raspberry jam just go so well together, I mean they’re probably two of my favourite flavours either together or apart ~of all time~ and perhaps unsurprising given just how many raspberry jam and/or lemon-flavoured recipes I actually have on my site (!! just do a quick search for ‘lemon’ or ‘raspberry‘).

So this muffin was basically a match made in heaven for me, and my boyfriend certainly agreed. He brought up the ‘Fruit Explosion’ muffin comparison as well, so it’s safe to say my work is done here!! (And he devoured these all in the span of three days). 

The recipe is quite simple, relying on my go-to basic muffin recipe which uses coconut flour. You will need curd and jam on hand, although you could swap in strawberry jam too if you prefer. I have recipes for both the lemon curd and raspberry jam on my site as well.

Finally, one last note on these muffins, because they are filled with jam, and this is grain free baking, the muffins can get a bit soggy on the bottom if not properly warmed up – I am always a proponent of the oven or the toaster oven to elicit that crisped up, soft, and warm muffin – so that would be my recommendation for these as well!! They store well in the freezer too.

If you do try making these muffins, please let me know how they turn out! Drop me a comment below, or message me/tag me on Instagram @grainfreee.

lemon curd & raspberry jam explosion muffins: ingredients

• 1/2 cup coconut flour
• 1/3 cup honey
• 1/3 cup grape seed oil
• 4 eggs
• 1 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1 tbsp of pure vanilla extract
• 1/2 cup lemon curd (*recipe here* if needed)
• 1/4 cup raspberry jam (*recipe here* if needed)

lemon curd & raspberry jam explosion muffins: how to

1. Start by mixing the coconut flour and baking soda.
2. Add the grape seed oil and honey and combine.
3. Add the apple cider vinegar, vanilla extract and combine again, before finally mixing in the eggs until it’s all well combined.
4. Now, place 1 tbsp and a half or so of batter into a prepared muffin tin.
5. Proceed by adding a generous tbsp of lemon curd and a spoonful of the raspberry jam across each muffin, and layering with any remaining curd.
6. Finally, add the rest of the batter to the tops of each muffin.
7. Swirl gentley with a knife to bring some of the raspberry and lemon to the surface.
8. Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool. Store in fridge or freezer. 

Print Recipe

lemon curd & raspberry jam muffins

vanilla coconut flour muffins with a lemon curd and raspberry jam filling, creating a mini-fruit-explosion of jam, with the perfect combination of flavours.

Course: Breakfast, Dessert

Servings: 9 muffins

Author: grainfreee.com

Ingredients

• 1/2 cup coconut flour
• 1/3 cup honey
• 1/3 cup grape seed oil
• 4 eggs
• 1 tbsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1/2 cup lemon curd
• 1/4 cup raspberry jam

Instructions

• Start by mixing the coconut flour and baking soda.
• Add the grape seed oil and honey and combine.
• Add the apple cider vinegar, vanilla extract and combine again, before finally mixing in the eggs until it's all well combined.
• Now, place 1 tbsp and a half or so of batter into a prepared muffin tin.
• Proceed by adding a generous 1 tbsp of lemon curd and a spoonful of the raspberry jam across each muffin, and layering with any remaining curd.
• Finally, add the rest of the dough to the tops of each muffin.
• Swirl gentley with a knife to bring some of the raspberry and lemon to the surface.
• Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool. Store in fridge or freezer.