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Heat the oven to 375°F and lightly grease a 12-hole muffin tin.
Put the sugar, flour and baking powder in a bowl and mix to combine.
In another bowl, whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
Place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
Remove from the oven and allow to cool for 5 minutes in the tin before removing and tossing in the caster sugar. Top tip folks - keep them bottom side up after coating as they will hold their sugar crust better.
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