Preheat the oven to 180°C, line the muffin tray with muffin papers.
In a bowl, sift the flour, baking powder, baking soda and salt. Add the sugar and mix, meanwhile in a small bowl whisk the yogurt, milk, oil, vanilla extract.
Pour the wet ingredients to the dry ingredients, whisk lightly. Do not over mix the batter.
Spoon the batter to the already prepared pan upto half of the muffin paper.
Add 1 teaspoon of the jam into half filled batter, top it with the muffin batter upto 3/4th of the muffin paper and bake for 20-25 minutes until a skewer inserted comes out clean.
Transfer to wire rack and cool it.
Carefully remove the muffins from the pan, cool completely and enjoy.