Quick Strawberry Jam-Filled Muffins: A Sweet and Simple Treat

Preheat the oven to 180°C (356°F) and line a muffin tin with paper liners.

Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, vanilla sugar, and a pinch of salt until well combined.

Add the yogurt and liquids: Stir in the vanilla yogurt, milk, and oil until the mixture is smooth and well-incorporated.

Add dry ingredients: Gradually add the flour and baking powder, stirring until the batter is free of lumps.

Fill muffin cups: Spoon the batter into the muffin cups, filling them halfway.

Add strawberry jam: Place a teaspoon of strawberry jam in the center of each muffin cup.

Top with batter: Add a bit more batter on top of the jam, filling each cup about 2/3 full.

Sprinkle almonds: Top the muffins with almond slices for an extra crunchy texture.

Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Serving and Storage Tips