Preheat the oven to 350°F (175°C). Grease a muffin tin.

In a mixing bowl, whisk together the melted coconut oil, honey, and vanilla extract.

Add the eggs, sour cream, and lemon zest. Mix until combined.

In another bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the strawberry jam.

Divide the batter evenly among the muffin tin cups. Sprinkle with coarse sugar if desired.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool.

In a bowl, toss the sliced strawberries with honey and vanilla extract. Set aside.

In another bowl, whip the heavy cream with powdered sugar until soft peaks form.

To assemble, slice the muffins in half. Top with strawberries and whipped cream. Serve immediately.