You can switch up the taste of these muffins by using different jams or compotes (it’s especially nice with our rhubarb and pineapple compote). We advise against commercial jams that are too runny, which could affect the muffins’ texture. Makes about 12-14 muffins.
Mix flour, baking powder and salt in a bowl. Set aside.
In another bowl, beat egg and sugar for one minute. Add milk, butter, yogurt and vanilla extract and combine.
Incorporate all the dry ingredients, without stirring too much, until the batter is more or less uniform.
Divide the dough among non-stick or greased muffin pans, ensuring that each muffin mold is only filled ¾ of the way up.
Make a whole in the center of each muffin with a knife. Add 1 teaspoon of jam in each hole. Sprinkle some sugar or cinnamon on top if desired.
Bake for around 25 minutes. Check that the muffins are finished by inserting a toothpick; they’re done when the toothpick comes out clean.