Preheat oven to 380F. Grease or line 12 standard muffin cups.
In a bowl, whisk together melted butter, eggs, vanilla, almond extract and sour cream until just incorporated. Add the remaining dry ingredients to the butter/egg mixture until just mixed. The batter will be lumpy dont overmix it!
Spoon batter into each muffin cup, filling about halfway up. Drop a dollop of preserves into the center of each muffin cup, then cover preserves with remaining batter so each cup is filled to the rim.
Bake on the center rack until golden brown, about 18-20 minutes, rotating the pan halfway through cooking to ensure even browning. Transfer muffin pan to wire rack to cool for 10minutes, then take out.
