This recipe is so good unfortunately the batter comes out thin and once you add a large teaspoon and more batter the jam tends to run out and stick to the muffin cup. I recommend not using too much jam. I used a variety of kinds, afig, apricot, raspberry, blueberry, and sour cherry, all were fantastic. The other pitfall, maybe my oven gets too hot, but I burned the bottome of these and they stuck to the cupcake wrapper. Next time i'll lower the heat, or take them out earlier. Recommend everyone try this though, so so so good!
Pros: Soft and flavorful
Cons: too much batter