Put all the jam ingredients in a medium saucepan over medium high heat.

Boil for 5 minutes, stirring constantly.

Reduce heat to medium low and cook for 15 minutes or until the jam has thickened.

Cool completely.

Preheat the oven to 350 degrees.

Line a muffin tin with 12 cupcake liners and set aside.

In a medium bowl combine the Greek yogurt, vanilla extract, milk, and butter. Mix well until combined.

In a large bowl combine the flour, sugar, baking powder, and salt. Mix well.

Add the butter mixture to the flour mixture and mix until smooth.

Fill each muffin cup halfway full with the muffin batter. Add a teaspoon of strawberry jam and then a tablespoon of muffin batter over top of the strawberry jam, covering it completely.

Bake for 25 minutes.

Remove from the oven and cool completely.