These delightful muffins are filled with a sweet strawberry jam center, making them a perfect treat for breakfast or a snack.
Preheat your oven to 400°F (200°C) and grease a muffin tin.
Greasing the tin ensures the muffins release easily after baking.
In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, whisk together the milk, egg, and melted butter.
Ensure the butter is not too hot to prevent cooking the egg.
Gently fold the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter into the prepared muffin tin, filling each cup halfway.
Use an ice cream scoop for even portions.
Add a teaspoon of strawberry jam to the center of each muffin cup.
Try to keep the jam centered for a neat filling.
Cover the jam with the remaining batter, filling the cups almost to the top.
Leave a small gap at the top to prevent overflow during baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the muffin (avoiding the jam) comes out clean.
Rotate the tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
