Jam and Chocolate Filled Lemon Muffins

Sometimes I come across recipes that excite me so I just copy it to my blog drafts and leave it there…where it waits for the fateful day it will get made..When I have the time and mood..I open my laptop…keep it on the dining table and start baking..That might be one of the reasons I don’t follow any recipe to the fullest…cause while going back and forth from kitchen to my dining table I sometimes miss a few things or misinterpret them…Like once when I was remaking the mini cheesecakes…I didn’t read properly enough neither did I think much..i just gathered the ingredients and mixed it together…and the butter which had to go into the crust ,went into the filling and so it didn’t set..What a disaster that was!!!!But that also might be the reason I end up with creative food…:D

One such recipe was jam filled lemon muffins…as I started making the first batch I was suddenly hungry..And when I opened the fridge I found some orange flavored Cadbury silk chocolate…while munching on it I got an epiphany!!!Why not put one square each in the muffin instead of jam..I learnt two things out of this experiment..Cadbury silk does not melt!!even when the muffins were warm the chocolate inside was solidish..Second was that all that jam settles down at the bottom of the muffin..So when u bite into it there is really no jam..Only when you are on your last bite you get to taste the jam..Hence even though the muffins were nice..They weren’t amazing!!Maybe the problem was that I made it in big muffin cups..Next time I should try smaller muffins with little more filling..I wonder if I can fill them with chocolate ganache!!!

The original recipe called for very little sugar..It didn’t work well for me cause maybe my filling was not enough..It ended up being very mild and so I had to dust castor sugar over it!!Here in India people are very fond of sugar..I have a cousin who puts castor sugar over his pudding without tasting it cause any amount is always less for him!!but anyways I suggest you at-least make the sugar 1 cup instead of 1/2 cup.


1 ¾  cups flour

1 tablespoon baking powder

½ teaspoon salt

1 cup sugar

2/3 cups milk

1/3 cup unsalted butter

2 eggs

Lemon rind of 2 medium lemons

Black currant jam/chocolate squares

  1. Preheat the oven to 180 degrees.
  2. Combine flour, baking powder and salt. Make sure the baking powder is evenly spread across.
  3. Combine the butter, eggs, sugar, lemon peel, milk in a large bowl.
  4. Add the flour mixture slowly to the wet mix and combine. Do not over mix or the muffins will be uneven.
  5. Prepare the muffin pan. Line it with paper liners. Spoon one tablespoon of mixture each into the cups.
  6. Drop a dollop of jam/or place a piece of chocolate. Add one more tablespoon of batter over the jam/chocolate so that the muffin cups are ¾ filled.
  7. Bake for 20 minutes until the top is soft golden.
  8. Serve warm..:D


PS*:Do not be surprised if the skewer comes out red/purple..you put the jam remember!!!:D

PS **:On taking out the muffins they might feel uncooked at the bottom..but  its really just the jam which feels squishy!


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