Make muffins as good as the bakery with this recipe for Jam-Filled Chocolate Chip Muffins.
Muffins have always been a favorite breakfast or snack for me. Years ago — and I mean years — I worked in a small bakery cafe in Santa Barbara. Brigitte’s was one of the happening spots on State Street, before Starbucks took over the world. I often worked the early shift, selling muffins and making espresso drinks to the regulars. A free muffin at break was one of my special treats.
Today is no different. I love to bake muffins at home, making them a big bakery style size and filling them with all kinds of goodies. These babies are filled with mini chocolate chips and apricot jam. Talk about delicious!
I have a pet muffin recipe that I mix up and keep on hand for mornings when muffin mania strikes. The beauty of this Mix and Match Muffin Recipe is that you can change the fillings and mix-ins to be whatever you like.
This time I stirred in chocolate chips and then spooned in apricot jam halfway through filling the cups. I sprinkled sugar over the tops before I baked them to give them a tasty, crunchy topping. Lately I’ve been baking them at a slightly higher heat than normal to give them higher tops and slightly crunchier edges.
You can vary this however you like, with different chips or different jam.
- 1 cup milk
- 1/2 cup neutral oil
- 1/2 cup plain yogurt
- 2 egg beaten
- 1 tsp vanilla extract
- 3 1/2 cup unbleached, all-purpose flour
- 1/3 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/2 cup mini chocolate chips
- 1/2 cup apricot jam or preserves
- 2 tbsp demerara sugar
- Preheat the oven to 375°. Line one 12-cup muffin tins with paper liners or spray with nonstick cooking spray.
- In a large mixing bowl, combine the milk, oil, yogurt, eggs, and vanilla.
- In another large bowl, whisk together the flour, sugar, baking powder, and salt. (Or use this homemade muffin mix!) Fold the dry ingredients into the wet. Add the chocolate chips and gently fold.
Divide half the batter into the prepared cups. Spoon about 1 tablespoon jam over the batter and then top with the remaining batter. Sprinkle the tops with a generous topping of demerara sugar.
- Bake until golden brown and a tester inserted comes out with a few crumbs attached, about 20 minutes. Cool on a rack.
To freeze: cooled muffins can be stored in an airtight container in the freezer for up to 2 months.