Strawberry Muffins
A soft muffin filled with strawberry jam, offering an intense jam flavor.
Ingredients
Unsalted butter
100 g
Granulated sugar
60 g
Salt
1/4 tsp
Eggs (beaten)
2
Cake flour (sifted)
250 g
Yogurt drink
80 g
Strawberry jam
150 g
Instructions
1
Prepare the molds
Grease the muffin cups or line them with paper liners.
2
Cream the butter
Cream together the unsalted butter, granulated sugar, and salt until light and fluffy.
3
Add the eggs
Beat the eggs lightly and add them to the butter mixture in 3 or 4 additions, mixing well after each addition before adding more. Adding too much or too quickly at once will easily cause the batter to break.
4
Fold in the flour
Sift in the cake flour and fold it into the butter-egg batter using a cutting motion until just combined.
5
Add the yogurt drink
Gently stir in the yogurt drink until evenly combined.
6
Pipe the batter and bake
Transfer the batter to a piping bag and pipe into the muffin cups to about 1/3 full. Add strawberry jam in the middle, then pipe in more batter until about 8/10 full. Bake in a preheated oven at 175°C for about 25 minutes. Remove from the oven and unmold while still hot, then let cool.
