Homemade Chocolate Chip Muffins with jam filling, moist, deliciously golden, the perfect treat no matter the time of the day. Great for baking with kids, these fluffy muffins will be ready from scratch in about 30 minutes. They are quick and easy to make, and make a great afterschool snack. You can make them with any jam, or with no filling at all, they will still taste great.
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. If l bake for little tummies, l tend to cut down on sugar big time, so you might like to add more sugar here.
Although, to be honest, l think they are perfect with the amount of refined sugar used. After all, the jam and chocolate chips add to the sweetness too. And if you are looking for refined sugar-free muffins, I’ve got these yummy banana muffins that are just perfect for kids.
Or some healthier chocolate chip muffins with grated zucchini, you won’t believe how tasty they are, hard to say that they have hidden veggies in them. No kid will ever know 🙂 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 the apricot one.
How TO make jam-filled choc chip muffins
I know it’s easier to buy some muffins, especially that you can get a pretty good deal, but making them from scratch it’s super simple. And quite fun l would say. Especially if you have little hands around who cannot wait to mess up the kitchen.
It’s a great way to entertain the kids, especially during school holidays. It’s a win-win situation for everyone, they have fun, and you get to enjoy having some help.
- in a bowl, sift the flour, add the baking powder and sugar
- separately, beat the eggs lightly, add the milk, oil, and vanilla extract
- combine the dry ingredients with the wet ingredients
- line a 12-hole muffin tin with paper cases, fill with batter to cover about a quarter of the case, top with jam then cover with more batter
- bake for 20 minutes at 200 degrees Celsius (390 Fahrenheit)
HOW TO PREVENT THE JAM FROM OOZING OUT
When you fill the muffins or any other treats with any preserve, honey or curd, the big challenge we face is getting that perfect filling in when we cut the muffin in half.
With jam, being a lot denser and sticky, I find that it’s a lot easier to keep it in the middle of the muffins during the baking. And I think I found the perfect solution: sprinkling some flour over the batter before adding the jam.
So, first half fill the muffin hole with muffin batter, sprinkle some flour over, add about a teaspoon of jam, and top with more batter. Make sure you seal the jam in perfectly, and the jam will stay in. And that’s all, perfectly delicious muffins every single time.
If you’ve liked my HOMEMADE CHOCOLATE CHIP MUFFINS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Homemade Chocolate Chip Muffins with jam filling, moist, deliciously golden, the perfect treat no matter the time of the day. Great for baking with kids, these fluffy muffins will be ready from scratch in about 30 minutes. They are quick and easy to make, and make a great afterschool snack. You can make them with any jam, or with no filling at all, they will still taste great. A classic snack that can be customise the way you like.
- 280 g self-raising flour
- 1 tbp baking powder
- 1 pinch of salt
- 75 g caster sugar
- 200 ml full-fat milk
- 2 eggs
- 6 tbsp vegetable oil
- 1 tsp vanilla extract
- 12 tbp jam
- 1/2 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 (390 degrees Faherenheit).
Grease and flour a 12-hole muffin tin
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 and 2/3 of the chocolate chips.
Mix until you get a smooth batter, but be careful not to overmix.
Use a spoon to fill the muffin holes, first about a quarter full, sprinkle some flour over the batter, then add one teaspoon jam, then cover with more batter, so that each muffin case is about 2/3 full.
Decorate with more chocolate chips and bake for about 20 minutes until well risen and golden.
Allow them to cool.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.