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1
Preheat the oven to 350u00b0.
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2
Lightly grease muffin tins or use paper liners.
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3
In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
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4
Sift the remaining dry ingredients together in a bowl.
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5
Add the egg to the butter mixture and blend until combined.
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6
Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
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7
Fold in the whole raspberries and jam until evenly mixed.
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8
Spoon the batter into the muffin tins, filling them to the top.
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9
Bake for 25-30 minutes, until a pick comes out clean.
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10
Allow the muffins to cool 10 minutes while you make the glaze.
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11
Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
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12
Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
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13
Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.
