Preheat the oven to 165°C fan-forced (185°C conventional). Line a 12-hole muffin tin with paper cases.
To make the papaya jam, place the diced papaya and caster sugar into a small saucepan over medium-low heat. Cook for 5 minutes, stirring regularly, until the papaya has softened and the sugar has dissolved. Using a stick blender, blend till smooth. Reserve 50 g (about 3 tbsp) of the jam for finishing the muffins.
In a large mixing bowl, whisk together the milk, olive oil, beaten eggs and vanilla bean paste until smooth and well combined.
Add the dry ingredients sift the self-raising flour into the bowl, then add the caster sugar. Using a spatula, gently fold together until just combined. Add the chocolate and papaya.
Fold through the chopped white chocolate, 100 g (about ⅓ cup) papaya jam and 100g (about ⅔ cup) diced fresh papaya and coconut.
Fill the muffin cases divide the batter evenly between the 12 muffin cases, filling each approximately ¾ full.
Bake for 20–25 minutes, or until risen and lightly golden. While the muffins are still slightly warm, spoon approximately 1 tsp papaya jam onto the top of each muffin. Finish with a little fresh diced papaya and shredded coconut.
12 servings