Strawberry and Jam Muffins

Best.  Muffins.  Ever.

Strawberry and Jam Muffins

adapted from joythebaker.com

6 TBLS unsalted butter

1/3 cup 2% milk

1 large egg

1 large egg yolk

3/4 tsp vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

3/4 tsp salt

1 cup chopped fresh strawberries

3 TBLS raspberry jam

Put a rack in the upper third of oven and preheat to 375 degrees.  Generously butter muffin cups or line with papers.

Melt butter in a small saucepan over moderately low heat;  remove from heat.  Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl.  Add milk mixture and stir until just combined.  Gently but thoroughly fold in berries and jam.

Divide batter among muffin cups and spread evenly.

Bake 18-22 minutes.  Serve warm or at room temperature.