Step 1

Prep oven/pans and combine all wets and then all dries: preheat your oven to 375°F. Grease a 24-cup mini muffin pan (see notes). Measure all dry ingredients together in a medium-sized bowl and whisk until thoroughly combined. Stir together milk, eggs, and vanilla in a separate small bowl until well combined.

Step 2

Mix wets and dries together: pour the wet ingredients and the melted butter into the dry ingredients and stir until batter is uniform and smooth, with no clumps of dry powder remaining.

Step 3

Bake: bake muffins for 10-14 minutes until centers have puffed up and feel set when gently pressed (they will stay pretty pale on top even when fully baked).

Step 4

Cool: allow muffins to cool 5 minutes, then remove them from the pan and let cool another 10 minutes while you prepare the topping.

Step 5

Melt butter: melt butter in a small, microwave-safe bowl.

Step 6

Prep topping: crush freeze-dried strawberries in a zip-top bag until they're mostly a fine powder (a few little chunks are okay). In a separate small bowl from the butter, combine sugar and strawberry powder until thoroughly mixed.

Step 7

Fill with jam: Using a piping bag fitted with a small round tip (with about 1/4" opening), pipe some strawberry jam into each mini muffin from the bottom using the piping tip to make a hole and fill with a little jam. (see notes)

Step 8

Dunk tops (or the whole muffin!): dunk warm muffin tops into melted butter, allowing any excess to drip off, and then roll the muffin tops in the berry sugar. Repeat process for all remaining muffins.

Step 9

Share and enjoy: serve warm or keep in an airtight container at room temperature for up to 5 days. Share and enjoy some tasty, jam-packed fun!