Waking up to the aroma of these easy muffins filled with jam is a good thing.  The muffin batter is filled and topped with a dollop of jam adding a lovely sweetness to the soft scone-ish texture. 

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Jammy Strawberry Muffins

Course Breakfast

Ingredients

• 2 ½ cups all purpose flour
• ½ cup raw sugar
• 1 tbsp baking powder
• ½ tsp kosher salt
• ½ cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp lemon zest, grated
• 1 cup buttermilk
• ½ cup jam

Instructions

• Preheat oven to 400°F.
• Line a muffin pan with paper liners.
• In a large bowl, combine flour, baking powder and salt and set aside.
• In the bowl of a stand mixer beat butter and sugar until pale.
• Add egg, vanilla, lemon zest and mix to combine.
• Add the buttermilk and dry ingredients and mix until just combined.
• Fill the muffin cups ⅓ full with the batter.
• Drop 1 teaspoon of jam onto the batter.
• Top with the remaining batter and another teaspoon of jam.
• Swirl lightly with a toothpick. Sprinkle a few flaked almonds on top.
• Bake in pre-heated oven for 20-23 minutes, until a toothpick inserted in the centre of the muffin comes out clean. Recipe from Diane Morrisey.