Prepare a muffin tin with liners and preheat your oven to 425° Fahrenheit.

Make the browned butter- In a small pan, melt the butter over medium heat. The butter will foam and bubble, just swirl the pan and watch it until it turns a deeper yellow color, then an amber color. Take it off the heat when it starts to smell nutty and is brown in color. Be careful to take it off as soon as it turns brown so it doesn’t burn. Cool for 5 minutes.

In a medium sized bowl combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.

In another bowl combine the yogurt, browned butter, eggs, and vanilla extract, mix and then pour into the dry ingredients.

Mix only until evenly combined, you don’t want to over mix this batter. Pour in the chocolate chips and lightly mix again.

Scoop the batter into the muffin liners filling them up about ¾ of the way full. Swirl in ½ teaspoon of Bonne Maman Cherry Preserves into each one. Bake for 8 mins then turn down the oven temperature to 350°F and bake for another 12-15 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.

Cool then top with whipped cream and more cherry preserves.