Strawberry Jam Poppyseed Muffins
Strawberry Jam Poppyseed Muffins
Ingredients
Muffins
- 1 3/4 cups all-purpose flour
- 1 1/2 tablespoons poppy seeds
- 1/2 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
Strawberry Jam
- 1 pound strawberries, diced
- 3 tablespoons sugar
- 1 1/2 tablespoons balsamic vinegar
Instructions
- 1
To make the strawberry balsamic jam, combine the strawberries, sugar and balsamic vinegar in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until strawberries has thickened into a jam, about 15-20 minutes; set aside.
- 2
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- 3
In a large bowl, combine the flour, poppy seeds, sugar, baking soda, baking powder and salt.
- 4
In a large glass measuring cup or another bowl, whisk together the yogurt, butter, eggs, vanilla and 1/2 cup strawberry balsamic jam.
- 5
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 6
Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon strawberry balsamic jam, swirling into the batter using figure eight motions.
- 7
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
- 8
Remove from oven and cool on a wire rack.
