Ready for a moist and crumbly strawberry jam stuffed muffin?

It was a sunny Sunday afternoon and I tempted my friend to come over and bake these muffins. We made some edits to an existing recipe to adapt to the ingredients we could find in our pantry and voila! Less than an hour later we had these scrumptious muffins to go with our tea. Save this recipe for the times when you want to whip up a batch of muffins for afternoon tea.

Making this is super simple and the batter is enough to make a dozen muffins.

Ingredients

• 1/3 cup butter melted

• 2 eggs

• 1 1/4 cups sour cream

• 1 t vanilla extract

• 1/4 t almond extract - optional

• 2 cups flour I use AP

• 3/4 cup sugar

• 1 T baking powder

• 1/2 t baking soda

• 1/2 t salt

• 1/4-1/3 cup jam or jelly (depending on how much jam you want to add to the center). You could also sub the jam in the center with Nutella of Ferrero Roche for those who love their chocolate

Instructions

1. Combine wet ingredients and mix well together. Sift in the flour, add dry ingredients and fold with a spatula - be careful to not over mix as it will develop gluten in the flour and not be as tender and flaky.

2. Fill each muffin tin about 1/2 full. Drop a heaping teaspoon of jelly or jam into the middle of each muffin and then cover with batter until the muffin tin is full. Smooth the batter to make sure the jam is covered. Be aware they do rise quite a bit.

3. Bake for 25 mins in an oven at 375F or until the top is golden brown. Let rest until cool before removing from muffin tin and enjoy with a nice cup of tea!

Recipe by Michael Tung

Photography by Florence Leung