I make these muffins regularly, and they are equally good with most flavors of jam and jelly.
Very easy to make and even easier to enjoy! The only downside to the recipe is the clean-up... but isn't it always?
This is a wonderful recipe. I added vanilla to the liquid mixture and used white chocolate chips instead of chopping up chocolate (anything to simplify). TIP: Lots of reviewers seemed to have trouble distributing the batter. Here is what I did to get full, perfectly distributed muffins. I have a cookie scoop from Martha Stewart that is probably at least a 1.5 TBS scoop. I used that to scoop one scoop of the batter in each cup. I then put the preserves (2 tps) in each cup and used the cookie scoop to evenly distribute the rest of the batter. They came out wonderful. If I could post a picture I would, because they really are so beautiful.