Ingredients
1 cup (225 g) unsalted butter, softened
1 cup (200 g) sugar
4 large eggs, room temperature
2 cups (250 g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (120 ml) milk
1 tsp vanilla extract
Strawberry jam (or any preferred fruit jam)
Instructions
- Preheat Oven
Heat oven to 180°C (350°F). Grease and lightly flour your mini square or muffin molds. - Make the Batter
In a bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth and creamy.
- Fill the Molds
Spoon a small amount of batter into each mold (about halfway).
Add 1 teaspoon of strawberry jam in the center of each.
Top with a little more batter to cover the jam. - Bake
Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the edge (not center) comes out clean. - Cool and Serve
Let them cool on a wire rack for 10 minutes. Serve warm for that lovely runny jam center!
🧁 Tips
For extra flavor, add a bit of lemon zest to the batter.
You can substitute the jam with chocolate spread or caramel.
Store leftovers in an airtight container — reheat briefly before serving.