Savory Herb and Cheese Muffins with Tomato Jam Swirl

1Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2In a large mixing bowl, whisk together the flour, baking powder (1 tablespoon), baking soda (½ teaspoon), salt (¼ teaspoon), and garlic powder (1 teaspoon) until well combined.

3In another bowl, cream the softened butter and grated Parmesan cheese (½ cup) together until light and fluffy, about 3-4 minutes.

4Add the eggs (2 large) one at a time to the butter mixture, mixing well after each addition. Then stir in the buttermilk (1 cup) and chopped herbs.

5Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; a few lumps are okay.

6Spoon the muffin batter into the prepared muffin tin, filling each cup about halfway full.

7Add a generous teaspoon of tomato jam on top of the batter in each muffin cup, then use a toothpick or a skewer to swirl the jam into the batter gently.

8Top each muffin with a little more batter until the cups are about 3/4 full, ensuring the jam is swirled in but not completely mixed in.

9Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.