Yogurt Strawberry Jam Jam Muffins
Indulge in the delightful fusion of sweetness and tang with these Yogurt Strawberry Jam Jam Muffins! Perfectly moist and fluffy, these muffins combine the richness of plain yogurt with a luscious swirl of strawberry jam tucked in every bite, delivering a burst of flavor and texture. This easy-to-follow recipe requires just 15 minutes of prep and bakes to golden perfection in under 20 minutes, making it an ideal choice for busy mornings or a tempting treat for afternoon tea. The marbled jam effect adds a touch of elegance, while simple pantry staples like all-purpose flour, vanilla extract, and melted butter keep this recipe accessible. Serve them warm or at room temperature, and enjoy a bakery-style indulgence in the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Plain yogurt
- 0.25 cups Unsalted butter, melted
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Strawberry jam
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the yogurt, melted butter, eggs, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are okay.
Spoon about one tablespoon of batter into each muffin cup to cover the bottom.
Add half a teaspoon of strawberry jam to the center of each muffin cup, then spoon more batter on top of the jam until the muffin cups are about 3/4 full.
Using a toothpick or skewer, gently swirl the jam into the batter to create a marbled effect.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (avoid sticking the toothpick into the jam pocket).
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 439.9 g | 160% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 240.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
