Quick Strawberry Jam-Filled Muffins

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Quick Strawberry Jam-Filled Muffins

Prep Time: 15 minutes
Bake Time: 20–25 minutes
Yield: 12 muffins

These muffins are soft and moist with a fruity jam center and a lightly crunchy almond topping. They are ideal for breakfast, snacks, or dessert.

📝 Ingredients

  • 2 large eggs

  • 100 g sugar

  • 8 g vanilla sugar (or 1 teaspoon vanilla extract)

  • Pinch of salt

  • 125 g vanilla yogurt

  • 50 ml milk

  • 100 ml vegetable or sunflower oil

  • 200 g all-purpose flour

  • 8 g baking powder

  • Strawberry jam (for filling and topping)

  • Chopped almonds (for topping)

👩‍🍳 Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease each cup.

Step 2: Mix the Eggs and Sugar

In a large bowl:

  • Add eggs, sugar, vanilla sugar, and salt.

  • Whisk until the mixture becomes pale and slightly thick.

Step 3: Add the Liquid Ingredients

Stir in:

  • Vanilla yogurt

  • Milk

  • Oil

Whisk until the mixture is smooth and evenly blended.

Step 4: Add the Dry Ingredients

Sift together:

  • Flour

  • Baking powder

Add them to the wet mixture.
Fold gently with a spatula until just combined.
Do not mix too much, as this can affect the texture.

Step 5: Fill the Muffin Cups

  • Spoon batter into each cup until half full.

  • Add 1 teaspoon strawberry jam in the center of each.

  • Cover with more batter until cups are about ¾ full.

Step 6: Add Toppings

  • Sprinkle chopped almonds on top of each muffin.

  • Add a small dot of jam on the top for appearance.

Step 7: Bake

Bake for 20–25 minutes, or until:

  • The tops are lightly golden

  • A toothpick inserted into the muffin (not the jam) comes out clean

Step 8: Cool

Let muffins cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely or serve slightly warm.

🌟 Tips for Best Results

  • Yogurt: Vanilla or plain yogurt works well.

  • Jam options: Strawberry, raspberry, apricot, or mixed berry can be used.

  • Topping alternative: Use chopped walnuts or omit nuts if preferred.

  • Do not overfill: This prevents overflow during baking.

📦 Storage

  • Store in an airtight container at room temperature for up to 3 days.

  • Refrigerate for up to 5 days.

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