The preserves keep these moist and tender.
Recipe information
Yield
Makes 10
Ingredients
1
3/4 cups sifted all purpose flour
1
/2 cup sugar
1
teaspoon baking powder
1
/2 teaspoon baking soda
1
/2 teaspoon salt
1
/2 cup sour cream
1
/2 cup peach preserves
1
egg
1
teaspoon vanilla extract
2
/3 cup chopped pecans, toasted
Need to make a substitution?
Preparation
Step 1
Position rack in center of oven and preheat to 400°F. Line 10 muffin cups with muffin papers.
Step 2
Sift first 5 ingredients into large bowl. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl. Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not overmix.
Step 3
Divide batter among muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool 15 minutes before serving.