1 dozen (serving size: 1 muffin)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Step 3

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.

Step 4

Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

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Ratings & Reviews

SalemHouse's Review

August 11, 2012
I make these muffins regularly, and they are equally good with most flavors of jam and jelly.

eriniacco's Review

January 22, 2012
Very easy to make and even easier to enjoy! The only downside to the recipe is the clean-up... but isn't it always?

CreativeHolly's Review

December 22, 2010
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.