In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Whisk gently to combine. Set aside.
In a medium mixing bowl, whisk together sugar, oil, egg and egg yolk, and yogurt until well combined.
Add wet ingredients to dry ingredients and fold together quickly but gently until combined. A few lumps aren’t the end of the world.
Fill each muffin cup about halfway with batter. Spoon in half a tablespoon of jam for each muffin. Top up each muffin cup with your remaining batter. The more your jam is covered, the less it will leak out and make a mess. (Avoiding a mess is not my strong suit)
Bake for 18-20 minutes or until golden brown on top.
Allow the cupcakes to cool in the pan for just a few minutes so that you don’t burn yourself, then use a fork to help lift out the muffins to a cooling rack. This will help avoid soggy bottoms. Let them cool for about 10 minutes so that you’re not eating molten jam, then get to it while your muffins are at peak awesomeness.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.