Sour Cream & Jam Muffins

1/2 c. butter, softened
1 c. sugar
1 egg
1 c. flour
3/4 t. baking powder
1/4 t. salt
1/2 c. sour cream
1 t. vanilla
Preserves or jam of choice (I used my strawberry freezer jam)
Additional sugar for topping, optional

1. Beat the butter and sugar together in a mixing until creamed, about 2-3 minutes. Add egg and beat until well combined.

2. In a small bowl, stir together the flour, baking powder and salt. In a second small bowl or measuring cup, combine the sour cream and vanilla. Add half the flour and half the sour cream mixture to the mixing bowl and stir just until combined. Repeat with the remaining flour and sour cream, being careful not to over mix.

3. Grease and flour a muffin tin, or line with baking cups. Fill muffin cups 1/3 full with the batter. Add a dollop of jam or preserves on top of the batter and then top with remaining muffin batter. Sprinkle additional sugar over the tops of the muffins, if desired, for a crispy muffin top.

4. Bake at 350 degrees for about 15-20 minutes for mini muffins or  20-25 minutes for regular sized muffins.

Recipe Source - Cooking During Stolen Moments