|All purpose flour||1 3⁄4 Cup (28 tbs), sifted|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Peach preserves||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Chopped pecans||2⁄3 Cup (10.67 tbs), toasted|
Position rack in center of oven and preheat to 400Â°F.
Line 10 muffin cups with muffin papers.
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.
Divide batter among muffin cups.
Bake until tester inserted into center of muffins comes out clean, about 20 minutes.
Cool 15 minutes before serving.