Strawberry Jam Centred White Choc Chip Muffins

You can never have too many muffin recipes, can you? I enjoy experimenting with my basic muffin recipes and recreating it in new exciting and tasty ways.  This recipe for Strawberry Jam Centred White Choc Chip Muffins is a perfect example of using what I had on hand at the time.

When you bite into them you are greeted by a strawberry jam centre and then the white choc chip comes through the muffin, which makes them just lovely.  Try experimenting with different flavours of jam and you will have many different muffins at your finger tips.  This recipe is a easy three step process and the littlies can help as it is all mixed by hand and no hot ingredients to add.

INGREDIENTS

2 Cups Self Raising Flour
1/2 Cup Sugar
2 Eggs
1 Cup Milk
100ml Olive Oil
1 Tsp Vanilla Extract
1/2 Cup White Chocolate chip
10-12 Tsp Strawberry Jam/Conserve

LETS PUT IT ALL TOGETHER

1. In a large bowl add all the ingredients except the white chocolate chips and strawberry jam. Mix well with a whisk.
2. Fold through the white chocolate chips. Spoon into party cases in a 12 hole muffin tray. Only full to just over half way.
3. Spoon 1 teaspoon of strawberry jam on top of the mix in each patty pan.

Strawberry Jam Centred White Choc Chip Muffins

Place in a preheated 180 degree celcius oven for 25-30 minutes or until lightly golden and they bounce back when touched. Cool on a wire rack before eating.

Strawberry Jam Centred White Choc Chip MuffinsStrawberry Jam Centred White Choc Chip Muffins

Makes 10-12
Store in an airtight container for up to 3 days.
Freeze individually in zip lock bags for up to 3 months.

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33 Responses to Strawberry Jam Centred White Choc Chip Muffins

  1. Jennifer June 25, 2014 at 6:05 pm #

    If you don’t have olive oil can you leave it out or is it best to substitute it with something else?

    • Amanda June 26, 2014 at 5:17 am #

      Hi Jennifer its best to replace it with either melted butter, or another oil like sunflower, grapeseed.

      • Jennifer July 30, 2014 at 2:17 pm #

        Thank u, never thought of butter!! How much though?
        I’m from N.Ireland so I will be converting cups to ounces xx

        • Amanda July 31, 2014 at 4:45 am #

          125gm of butter melted

  2. Anna @ Just a Mum June 26, 2014 at 6:35 pm #

    Wow – looks so simple and delicious! 🙂

    • Amanda June 27, 2014 at 4:35 pm #

      So easy and so delicious 🙂

  3. Maddi June 26, 2014 at 8:04 pm #

    They look like donut cakes. I am going to have to make these for my jam loving, cake loving 3.5 year old. She (we) would be in heaven!

  4. Lucy @ Bake Play Smile June 27, 2014 at 11:22 am #

    Oh it’s like you get in my head and know exactly what I love!! I could devour about 4 of these right now!!!! Thank you so much for linking up with our Fabulous Foodie Fridays party and sharing your foodie love around! xx

  5. Hope June 28, 2014 at 10:38 am #

    Yummy. So simple and yet so delicious. I have a feeling these are going to very popular with the kids!

  6. Fi June 28, 2014 at 7:44 pm #

    Oh dear mine didn’t turn out looking like yours at all! Jam explosion leaving massive craters! What did I do wrong????? (tasted amazing though)

    • Amanda June 29, 2014 at 5:16 am #

      Oh Shame Fi, maybe a little too much strawberry jam?

  7. Daisy July 6, 2014 at 9:34 pm #

    Thank you for the recipe. Made them today with a few changes. They didn’t rise much but were yummy. Instead of self-raising flour, i used 1 cup plain flour, one cup whole wheat flour and 1 teaspoon baking powder.

    • Amanda July 8, 2014 at 5:58 am #

      HI Daisy, with the changes you made – the whole wheat flour doesn’t rise much so next add 2 tsps baking powder or reduce the whole wheat ratio to only 1/2 cup.

      • Daisy July 11, 2014 at 12:19 pm #

        Thank you Amanda 🙂

  8. Sam September 6, 2014 at 3:15 pm #

    These look lovely, but are you able to convert to grams for me please?! Can never seem to get it right!

  9. Deep October 10, 2014 at 6:57 pm #

    Hey Amanda.. can i use milk or dark chocolate chips instead of white chocolate chips..

    • Amanda October 11, 2014 at 11:30 am #

      Hi, yes you can 🙂 It will just change the flavour to match the chocolate.

    • Amanda October 11, 2014 at 11:31 am #

      They are aren’t they Vicky. I’ve had to stop making them for a little bit because we eat them all in one day. 🙂

  10. liz December 30, 2014 at 3:05 pm #

    what if i substitute all purpose flour instead of swlf raising how many baking powder will i use?

    • Amanda January 1, 2015 at 8:49 am #

      Hi Liz, use 2 teaspoons of baking powder per cup of plain flour.

  11. Donna April 23, 2015 at 4:34 am #

    Made these today with my son and they are amazing. Easy to make and taste great

  12. Sin Wei September 6, 2015 at 10:09 pm #

    may I ask for the exact measurement for 2 cups of flour in grams? how about 1cup of milk=250mls?

    • Amanda September 7, 2015 at 12:29 pm #

      1 cup flour is about 125gm and yes milk or liquid is 250mls

  13. Jackie May 17, 2017 at 11:03 am #

    Could I use a gluten free self raising flour instead of regular?

  14. Marietta Howe July 12, 2018 at 4:55 pm #

    well i; made them today with raspberry jam and they turned out delicious

  15. Marietta Howe July 12, 2018 at 4:57 pm #

    i made 9 in large paper muffin cases and they turned out perfect

    • Amanda July 16, 2018 at 10:44 am #

      SO glad to hear 🙂

  16. Christine October 4, 2018 at 11:41 am #

    Do you put more batter on top of the jam or is the jam on top of the muffin?

    • Amanda October 12, 2018 at 1:06 pm #

      The jam will sink down as it cooks. So on top of the batter.

  17. Jade October 12, 2018 at 1:07 am #

    Can you complete this with buter instead of olive oil and no vanilla extract? Don’t have all these in my house 🙂

    • Amanda October 12, 2018 at 1:04 pm #

      Yes to no vanilla extra. Swapping to butter will change the crumb of the muffins but it is a perfectly fine substitution. Just melt the butter and add when the oil is added.

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