Preheat the Oven: Preheat your oven to 180°C (356°F) and line a muffin tin with paper liners.
Mix Wet Ingredients: In a bowl, whisk together the eggs, sugar, vanilla sugar, and a pinch of salt until well combined and slightly frothy.
Add Yogurt, Milk, and Oil: Add the vanilla yogurt, milk, and oil to the egg mixture. Mix until smooth and fully incorporated.
Combine Dry Ingredients: Gradually add the flour and baking powder to the wet mixture, stirring gently until the batter is lump-free and smooth.
Prepare Muffin Cups: Fill each muffin cup halfway with the batter.
Add Jam Filling: Add a teaspoon of strawberry jam to the center of each muffin cup.
Top with More Batter: Cover the jam with more batter, filling each cup to about 2/3 full.
Add Almond Topping: Sprinkle sliced almonds on top of each muffin for added crunch and flavor.
Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely. Enjoy these delightful muffins fresh or store them in an airtight container for later.
