Strawberry Cinnamon Muffins

This is a sweet muffin perfect for brunch or dessert. I found it at My Recipes. I adapted it, as it was originally low-fat. This makes 3 dozen muffins.

Strawberry Cinnamon Muffins

• 3 cups all-purpose flour
• 1 1/2 cup sugar
• 5 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 2 cup vanilla yogurt
• 3/4 cup butter, melted
• 9 tablespoons whole milk
• 3 large egg, lightly beaten
• 3/4 cup strawberry jam
• 3 tablespoon sugar
• 1 1 /2 teaspoon ground cinnamon

Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.