Preheat your oven to 375°F. It’s crucial to get the oven nice and hot before you pop the muffins in. This will help them rise beautifully.
Spray a 12-cup muffin tin with nonstick spray. This ensures that your muffins will come out easily without any sticking.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make sure the dry ingredients are well combined to avoid any lumps.
Make a well in the center of this dry mixture. This helps create a pocket for the wet ingredients.
In a separate bowl, whisk together the yogurt, melted butter, milk, egg, and vanilla. Be sure to mix them thoroughly, so the eggs are well incorporated.
Pour the yogurt mixture into the well of your dry ingredients. Stir gently until just moist. You don’t want to overmix; a few lumps are okay.
Spoon about 1 tablespoon of batter into each muffin cup, filling them halfway. This ensures space for the jam.
Top each with 1 teaspoon of strawberry jam. This will give a delightful fruity center to each muffin.
Evenly distribute the remaining batter on top of the jam, covering it completely.
In a small bowl, combine the remaining sugar and cinnamon. Sprinkle this mixture over the tops of the muffins for a sugary crust.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them; oven times can vary!
Once baked, cool in the pan on a wire rack for 10 to 15 minutes. This allows them to firm up before you remove them.
Gently remove the muffins from the pan and place them on a wire rack to cool completely. Enjoy them warm, but they're also delightful at room temperature.
Store any leftovers in a covered container. They are best enjoyed within a day or two for optimal freshness.
