Yogurt Strawberry Jam-Jam Muffins – a delicious recipe with flour, baking powder, baking soda, salt, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees F.
2
Grease a nonstick muffin pan or line with paper liners.
3
In a large bowl, combine the flour, baking powder, baking soda and salt.
4
In a separate bowl, whisk together the sugar, milk, yogurt, egg, butter and vanilla.
5
Pour over the dry ingredients and stir just until moistened.
6
Spoon enough batter into the prepared muffin pan to fill the cups just under half full.
7
Spoon about 1/2 teaspoon of jam in the centre of each cup and top with the remaining batter.
8
Bake for 25 to 30 minutes or until the tops are firm to the touch.
9
Let cool in the pan for 5 minutes.
10
Transfer to a rack.
11
Warm the remaining jam in the microwave for 30 seconds and then brush over the tops of the muffins.
12
Let cool completely.
531
kcal
Calories
17
g
Fat
80
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and more.
Yes, Yogurt Strawberry Jam-Jam Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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