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Jammy Chocolate Muffins


1 hour 5 minutes
Skill Level
12 muffins

Surprise your guests with this black forest muffin recipe that tucks away a spoonful of jam in the center. Sweet jam and rich chocolate make the perfect pair. The recipe calls for raspberry or strawberry jam, but use your favorite to make breakfast extra sweet.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
20 minutes
Cool Time
30 minutes


  • 1-1/4 cups
    self rising flour, plus 3 tablespoons
  • 3 Tbsps
    HERSHEY'S Cocoa
  • 1 tsp
    baking powder
  • one half
    CADBURY DAIRY MILK Chocolate Bar(3.5 oz. bar), coarsely chopped
  • 1/3 cup
    granulated sugaror super-fine sugar
  • 2
  • 1/3 cup
    plain yogurt
  • 1/3 cup
    unsalted butter, melted and cooled
  • 3 Tbsps
    raspberry jam or strawberry jam

Step-By-Step Directions

Equipment Needed 
oven oven
2-1/2 inch muffin cup tin 2-1/2 inch muffin cup tin
muffin cups muffin cups
bowls Bowls
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack

Heat oven to 400° F. Line 12 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.


Stir together flour, cocoa and baking powder in large bowl. Stir in chopped chocolate and sugar.


Beat together eggs, yogurt and butter in medium bowl. Add to dry ingredients, stirring until just combined. (Over mixing will cause the muffins to become tough.)


Fill prepared muffin cups half full. Place about 1 teaspoon jam in each cup. Top each cup with additional batter , evenly dividing batter and covering jam.


Bake 18 to 20 minutes or until risen and firm. Cool in pan on wire rack.


Seedless raspberry jam makes great oozy red center for Halloween or black cherry jam for a black forest muffin.

Additional questions?