I have been testing out some muffin recipes for my new muffin Kindle ebook. I have a bunch of recipes that I have been meaning to try but never got around to it. This chocolate chip strawberry muffin recipe is one of those recipes. I used the strawberry lemonade jam I just made for this recipe, but you can use any kind of strawberry jam. These muffins are the perfect combination of chocolate and strawberries!
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1 3/4 c. all-purpose flour
1/2 c. plus 1 tablespoon sugar, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. mini semisweet chocolate chips
3/4 c. milk
3 tbsp. butter, melted
1 egg, slightly beaten
1/2 c. strawberry preserves
Preheat oven to 400 degrees. Combine flour, 1/2 cup sugar, baking powder, salt and mini chocolate chips in a medium bowl. Make a deep well in the center of the flour mixture. Whisk together milk, butter and egg. Add to flour mixture, stirring just until moist. (Do not over stir.)
Spray a 12-cup muffin pan with nonstick spray coating. Spoon about 1 tablespoon of batter into each cup. Spoon a heaping teaspoon of strawberry preserves into center of each muffin. Top with remaining batter. Sprinkle tops with remaining sugar.
Bake 20-22 minutes or until muffins spring back when lightly touched in the center. Remove from the pan immediately and cool on wire rack.
This recipe makes 12 regular sized muffins or 6 large muffins. If you are making large muffins place 2 tablespoons batter into each cup before adding the jam. I added 2 teaspoons of jam but that was a little too much, even for the larger muffins, so I would stick with the 1 teaspoon of jam for the larger muffins, and then place 2 tablespoons of batter on top of the jam.
Note: I substituted 1/2 c. Stevia for the sugar in this recipe and the muffins still turned out great.
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