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- FOR TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 2 Tbsp unsalted butter, softened
- FOR THE MUFFINS:
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla
- 1/4 cup melted unsalted butter
- 1 jar American Spoon® Red Haven Peach Preserves Add to Shopping Cart
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For topping: In small bowl, stir together flour, sugar and cinnamon with a fork. Work in butter until crumbly. Refrigerate until needed.
For muffins: Preheat oven to 400°F. Generously butter twelve 2″ muffin cups or line with paper liners.
In a medium bowl, whisk egg, adding sour cream, milk, vanilla and melted butter. Stir in preserves.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt. Pour in the peach mixture all at once and stir quickly; just to moisten (batter will be thick and lumpy).
Fill muffin cups to the top. Quickly crumble the topping over the batter.
Bake 25 – 30 minutes until golden brown and the tops spring back when touched.
Cool in pan for 5 minutes, then cool on rack 10 – 15 minutes.
Serve warm. Makes 12 muffins.
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