Ingredients:

• 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.