Instructions: Position rack in center of oven and preheat to 400 degrees. Line 10 muffin cups with muffin papers.

Sift flour, sugar, baking powder, baking soda, and salt 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 over mix. Divide batter among muffin cups.

Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool 15 minutes before serving.

NOTE: The preserves keep these muffins moist and tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.