Strawberry Jam Muffins with White Chocolate Chips

Jam muffins!

I’ve been making these for years and years for my kids. They are super easy to put together, and I always have the ingredients on hand.

I was even able to resist changing anything from the original recipe that I found in a 2004 Cooking Light. 

But, then one day…

Yep, I messed with it.

I decided to throw a handful of white chocolate chips into the batter for fun. How can you not love Strawberry Jam Muffins with White Chocolate Chips?!

There’s no going back now. And, yes, I do always have white chocolate chips in my pantry as well. I know, I know. I truly do feel ashamed.

Whether you throw the white chocolate chips in or not, these muffins deserve super-yum, high-quality, lumpy-bumpy-fruit-filled jam.  Kirkland Organic Strawberry is a great choice. And, of course, any homemade freezer jam is fabulous.  I’ve used blueberry, strawberry-raspberry and even raspberry-currant.

If you skip the white chocolate chips, a nice touch is to sprinkle a mix of 1 Tbsp sugar and 1/2 tsp ground cinnamon over the top of the muffins before baking. I always keep a little shaker of cinnamon sugar in the pantry.

Ingredients List

• Standard muffin pan with 12 paper liners

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt

• 1 large egg
• 2/3 cup vanilla fat-free Greek yogurt
• 1/4 cup melted butter
• 1/4 cup non-fat milk

• 1/3 cup strawberry jam
• 1/2 cup white chocolate chips

Method

Step 1: Preheat oven to 375°F

Step 2: Insert 12 paper lines into a muffin pan.

Step 3: Combine flour through salt in a mixing bowl.

Step 4: Create a well in the middle of the dry ingredients. Whisk in the egg then add in yogurt, melted butter and milk.

Step 5: Stir or lightly mix with a mixer the wet and dry ingredients just until moist.

Step 6: Gently fold in strawberry jam and white chocolate chips. It should look like a strawberry ribbon weaving out rather than strawberry colored batter.

Step 7: Spoon batter into muffin cups. Each will be about 2/3 full.

Step 8: Bake at  375°F for 15 minutes or until muffins are golden brown and spring up when lightly pressed with your finger.

Step 9: Cool muffins on a wire rack for 10 minutes. Remove from pan and wrappers and enjoy!