Cupcakes with cherry jam and white chocolate
There are days when I don't feel like making complicated desserts, but I still want something sweet, easy to make, and that won't leave my sink full of dishes. These cherry jam and white chocolate muffins are something I've made several times when I have yogurt and some jam in the fridge. They seem quick to prepare and don't require hard-to-find ingredients. The combination of white chocolate and tart cherry jam feels just right in the batter, especially when you want something that's not too sweet or bland.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Servings: 12 muffins
Difficulty: easy
Recipe type: dessert, breakfast, or snack
Ingredients
3 eggs
100 g white chocolate
120 g sugar
150 g yogurt
70 ml oil
180-200 g flour
10 g baking powder
100 g cherry jam (ideally, tart cherries)
vaniila
a pinch of salt
Preparation steps
1. Crack the eggs into a large bowl. Add the sugar, salt, and vanilla. Mix for a few minutes until the mixture becomes lighter in color and looks frothy.
2. Add the yogurt to the eggs and blend with a mixer. Once well incorporated, slowly drizzle in the oil while mixing until there are no greasy spots on the surface.
3. In a separate bowl, melt the white chocolate (either in the microwave or in a double boiler). Let it cool for a few minutes, then pour it over the egg mixture, stirring to prevent curdling.
4. Add the flour mixed with baking powder. Do not add all the flour at once, but in two batches, to avoid lumps. Mix just until the flour disappears, without over-beating the batter.
5. Prepare the muffin pan with special papers or grease it with a little oil, then put about a tablespoon of batter in each cup. On top of each, add a teaspoon of cherry jam directly in the center.
6. Cover with another layer of batter, so each cup is filled about three-quarters full.
7. Place the pan in the oven, on the middle rack, at medium heat (180°C if you have an electric oven), for about 25 minutes. The muffins should be risen and lightly browned on top.
8. Remove from the oven and let cool for 10 minutes in the pan, then transfer to a cooling rack or plate.
Why I make this recipe often
I love it because I don't have to keep an eye on it. The ingredients are handy, the batter comes together quickly, and I don't have to beat with a mixer endlessly. The muffins stay soft the next day if not left uncovered.
Tips and variations
Tips
If the jam is too runny, it may sink to the bottom of the cup. Choose a thicker one or use a little less.
I don't fill the cups completely; otherwise, the batter overflows as it rises.
Substitutions
White chocolate can be omitted; the muffins turn out fine without it, just lacking the same moist texture.
If I don't have cherry jam, I use any thicker jam or even preserves.
Variations
Instead of jam, you can add hydrated raisins or pieces of candied fruit.
Other types of yogurt work just as well, including thicker drinking yogurt.
Serving ideas
I usually serve them plain, but they also go well with a bit of sweet cream or whipped cream on the side.
They are also good as a snack with coffee or packed for lunch.
Frequently asked questions
1. Can I use whole wheat flour?
You can replace part of the white flour with whole wheat flour, but the muffins will be a bit denser.
2. What can I use instead of yogurt?
Kefir, buttermilk, or sour milk work too. Thicker yogurt helps achieve a more tender crumb.
3. Can I freeze the muffins?
I don't recommend it, as the texture changes. It's best to keep them at room temperature, covered.
4. What if I don't have white chocolate?
Just skip it; don't compensate with another type of chocolate.
5. How do I know when they are baked?
If you insert a toothpick in the center and it comes out clean (or just with a little jam), they are done.
Nutritional values
Estimated per muffin (out of 12): approximately 170 kcal, 5g fat, 26g carbohydrates, 3g protein. Values are approximate and may vary depending on the jam and chocolate used.
Storage and reheating
Muffins keep well at room temperature, covered with a towel or in a closed container, for about 2 days. After that, they start to dry out. Reheating is not necessary, but if desired, you can microwave them for 10-15 seconds. If you have a lot of humidity in the kitchen, it's better to keep them in the fridge, but take them out an hour before serving.
I do not recommend freezing; the texture does not hold up the same after thawing.
Mix the eggs with sugar, salt, and vanilla until they turn white, then add the yogurt and homogenize, followed by the oil in a thin stream. Melt the chocolate and add it to the mixture, then add the flour along with the baking powder and mix well. Prepare a muffin tin, put a tablespoon of the mixture in each mold, then add a teaspoon of cherry jam on top, and fill with the mixture for muffins until they are three-quarters full. Bake in the oven for about 25 minutes at medium heat. They can also be made without white chocolate. You can use any type of jam you prefer, or they also go wonderfully with raisins.
Ingredients: 3 eggs 100 g white chocolate 120 g sugar 150 g yogurt 70 ml oil 180-200 g flour 10 g baking powder 100 g cherry jam vanilla 1 pinch of salt
