Stuffed muffins

Name: Stuffed muffins
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/4 cup flour; 1/2 cup sugar; 1 tsp baking powder; 2 large eggs; 1 tsp vanilla extract; 3/4 cup plain or flavored yogurt (I used a 6 oz container of raspberry Greek yogurt); 1 stick melted butter; 12 tsp preserves (blueberry, raspberry ect.); 1/4 cup sugar (for coating the baked muffins)

Jeff @cook_2844440

Goes great with a nice cup of dark roast coffee in the morning!

Jeff @cook_2844440

Goes great with a nice cup of dark roast coffee in the morning!

Saved

Ingredients

25 mins

12 servings

1 1/4 cupflour
1/2 cupsugar
1 tspbaking powder
2 largeeggs
1 tspvanilla extract
3/4 cupplain or flavored yogurt (I used a 6 oz container of raspberry Greek yogurt)
1 stickmelted butter
12 tsppreserves (blueberry, raspberry ect.)
1/4 cupsugar (for coating the baked muffins)

Saved

Steps

25 mins

1

Heat the oven to 355°F and lightly grease a 12-hole muffin tin.
2

Put the sugar, flour and baking powder in a bowl and mix to combine.
3

In a seperate bowl, whisk together the yogurt, eggs and vanilla extract.
4

Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
5

Place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam/preserves into the center of each and then cover with more of the batter.
6

Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown.
7

Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the sugar.