Preheat oven to 375*. Grease or line muffin pan with paper liners.
Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside.
Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt.
In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined.
Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling.
Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack.
Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.