Guest Author - Monica Talley
Makes 12 muffins
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup milk
1 stick butter, melted
1 teaspoon vanilla
1 large egg, beaten
1 cup raspberry preserves
3/4 cup sour cream
1/2 cup brown sugar
1/4 cup flour
3 tablespoons butter, room temperature
In a large bowl, whisk together: flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar.
In a medium bowl, combine: milk, vanilla, butter, and egg.
Gently mix the wet ingredients into the dry ingredients. Stir no more than 25 times. The muffins will be tough if you do.
In a small bowl, combine: brown sugar, flour and butter. Using a fork combine to make a paste.
Line the cups of a muffin tin with paper liners. Scoop muffin batter into each liner 1/2 full. Place 2 teaspoons of raspberry preserves into the center of the muffin batter and then place 1 teaspoon sour cream over the preserves.
Next crumble 1 teaspoon of brown sugar/butter/flour mixture over top.
Bake in a preheated 350 F degree oven for 20-25 minutes. Remove muffins from oven and let cool in pan on a cooling rack for 15 minutes.