Strawberry Peach Poppyseed Muffins
| Category: | BREADS |
Ingredients
Strawberry Peach Poppyseed Muffins Directions
- To make the strawberry balsamic jam, combine the strawberries, sugar and balsamic vinegar in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until strawberries has thickened into a jam, about 15-20 minutes; set aside.
- Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine the flour, poppy seeds, sugar, baking soda, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together the yogurt, butter, eggs, vanilla and 1/2 cup strawberry balsamic jam.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon strawberry balsamic jam, swirling into the batter using figure eight motions.
- Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
