Ingredients Jump to Instructions ↓

  1. 1 cup sour cream

  2. 1/3 cup milk

  3. 2 (7 oz.) packages Martha White® Strawberry Muffin Mix PEANUT BUTTER STREUSEL

  4. 1/2 cup Jif® Extra Crunchy Peanut Butter

  5. 1/4 cup firmly packed brown sugar

  6. 1/3 cup Pillsbury BEST® All Purpose Flour

  7. 1/2 teaspoon almond extract

  8. 1/3 cup Smucker's® Seedless Strawberry Jam

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F. Coat 9x9-inch baking pan with no-stick cooking spray. COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan. COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam. BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.


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