I honestly can’t say enough about how good these muffins are. They are so light and fluffy and stay together so well while you’re eating them, which is such an important thing with muffins. There is just the right amount of jam inside of the muffin; enough to get a nice few bites of sweet jam that pairs perfectly with the muffin, which has in it a bit of cinnamon and lemon zest. The top is delightfully crunchy and is a nice contrast with the softness of the rest of the muffin. They’re amazing warm (and can be microwaved to recreate that “just baked” temperature) or cooled and they make a great breakfast or mid-day snack. I used strawberry jam this time, but I would love to use raspberry or orange marmalade or cherry or even grape! The best part about these is that they are low-fat, although you would never know it. Don’t believe me? Give them a try!
With your hands, rub together the lemon zest and sugar until it’s a pale yellow color.
Combine the sugar with the flour, salt, cinnamon, and baking powder.
Combine the eggs, yogurt, milk, and butter in a bowl.
Gradually add in the flour mixture, stirring until just moistened. This dough will get tough very quickly if you over-beat it, so if you’re unsure, just mix it by hand for the last few times instead of continuing with your mixer.
Line your muffin tins with muffin cups and spray lightly with Pam. Spoon 1 tablespoon of batter into each cup, followed by 1 teaspoon of jam (do NOT use more, believe me), followed by another large tablespoon of batter (I had enough for about 23 muffins when I doubled the recipe).
Sprinkle the muffins with your cinnamon sugar mixture and bake at 375 degrees F for 15-20 minutes, until the tops are golden and set. Allow to cool for about 10-15 minutes, then remove and allow to cool completely on another surface.
These gooey, sweet muffins are sure to please anybody!
- ½ cup sugar
- zest of 1 small lemon or ½ of one large lemon
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup fat-free vanilla yogurt
- ¼ cup unsalted butter, melted and cooled slightly
- 3 tablespoons 1% low-fat milk (I used skim milk)
- 1 large egg, lightly beaten
- ¼ cup jam (I used strawberry, but you can use any flavor that you like)
- 2 tablespoons sugar (I used 1 tablespoon raw sugar + 1 tablespoon granulated sugar)
- 1 teaspoon ground cinnamon
- Preheat the oven to 375 degrees F. Line 12 muffin cups with muffin liners and spray lightly with Pam (you don't have to use muffin liners, but you'll have to be very careful taking the muffins out of the pan).
- Place your ½ cup of sugar and your lemon zest in a large bowl and rub together with your clean hands until the sugar is a pale yellow color. Combine the sugar with the flour, baking powder, cinnamon, and salt and mix together well.
- In another bowl, combine the yogurt, melted butter, milk, and egg in a bowl, stirring well with a whisk. Gradually add the flour mixture to the yogurt mixture until just combined (do NOT over-mix). Finish mixing by hand if you need to, but if you over-mix this batter it will become tough and make dry muffins.
- Spoon 1 tablespoon of batter into each prepared muffin liner. Top each with 1 teaspoon jam (seriously only 1 teaspoon, it's plenty). Top evenly with the remaining batter (about 1 large tablespoon for each muffin). Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon and sprinkle over the batter.
- Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean and the tops are golden and set. Cool in pan on a wire rack for at least 15 minutes. Remove from the pan and place on another surface to finish cooling. Enjoy slightly warm or completely cooled!