Chocolate chip muffins with cherry jam filling go down a treat no matter when you choose to enjoy them. Fancy muffins for breakfast? Not a problem, just grab a cup of tea or coffee as well. Or maybe you have plans for a picnic? You must have these muffins in your picnic basket then.
To say good bye to summer, (at least the calendar says today it was the last day of summer) my little one and l had a lovely playdate in the park with her gorgeous little friends. My muffins got demolished quickly, and no wonder, they are so deliciously fluffy. If l bake for little tummies, l tend to cut down on sugar big time, so you might like to add more sugar, although, to be honest, l think they are perfect with the amout of refined sugar used. After all, the jam and chocolate chips add to the sweetness too. I find that chocolate and cherries are a great pair, be it the fresh fruit or jam, but any other fruit jam can be used instead, in case you do not happen to have to cherry one. It’s all about being creative in the kitchen, isn’t it? You might also like to try my Chocolate chip whoopie pies with chocolate buttercream or Lemon coconut chocolate chip cookies for more chocolate chip goodies. Who can possibly say no to chocolate chips?
Chocolate chip muffins with cherry jam filling
Ingredients: (make 10)
- 280 g plain flour
- 1 tbsp baking powder
- 1 pinch of salt
- 80 g caster sugar
- 200 ml full-fat milk
- 2 eggs
- 6 tbsp vegetable oil
- 1 tsp vanilla extract
- 5 tbsp cherry jam
- 1/4 cup chocolate chips
- Before you start, make sure that the eggs and milk are at room temperature, l would take them out of the fridge at least an hour before baking, so that the muffins can be soft and fluffy.
- Preheat the oven to 200 degrees C.
- Line a muffin tin with paper cases.
- In a large bowl, sift the flour and add the sugar, baking powder and salt.
- Slightly beat the eggs in a jug, add the milk, oil and vanilla extract and combine well.
- Make a well in the middle of the dry ingredients, and pour in the egg mixture.
- Mix until you get a smooth batter, but be cateful not to overmix.
- Use a spoon to fill the muffin moulds, first about a quarter, then add some cherry jam, then cover with more batter, so that each muffin case is about 2/3 full.
- Decorate with chocolate chips and bake for about 20 minutes until well risen and golden.
- Allow them to cool.