Strawberry Chocolate Chip Muffins – a delicious recipe with Filling, semi-sweet chocolate chips, strawberry jam, Batter, all-purpose, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375*. Grease or line muffin pan with paper liners.
2
Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside.
3
Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt.
4
In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined.
5
Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling.
6
Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack.
7
Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.
802
kcal
Calories
45
g
Fat
88
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Filling, 1/3 cup semi-sweet chocolate chips, 1/4 cup strawberry jam, Batter, and more.
Yes, Strawberry Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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