Jam Filled Muffins
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
6 tablespoons salted butter, melted
2 large eggs
1/2 teaspoon almond extract
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups sour cream
1/2 cup your favorite Brennan’s Spreadable Fruit, Preserve or Jam
Adapted From: ChocolatePickle.com
A yummy breakfast treat with a surprise fruity center.
Preheat oven to 350F.
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. Don't 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 10 minutes, then take out.