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Mix up the dough and perform the stretch & folds as normal (same-day recipe is the first post at the top of my page).
After proofing in the bowl, divide into 50g dough balls on an oiled or buttered work surface. There should be about 19 pieces.
Place each dough ball into a liberally buttered muffin tin (I use salted butter but you can also use unsalted butter, coconut oil, avocado oil or another neutral oil).
Cover tin and proof for about an hour. They should have risen to nearly the top of the tin. Drizzle the tops of the dough with the remaining butter and dimple each of them.
Bake at 220C/430F for 14-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate mid way through the bake.
While baking, whisk together the ingredients for the glaze (adjust with more milk if needed).
Once baked, jab a fork into the side of the muffin and dunk into the glaze on both sides. Really shake off the excess glaze and then place onto cooling rack.
Transfer jam into a piping bag or zip top bag with the corner snipped off. When glaze has hardened, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe the jam in - fill as generously as you wish to.