Ingredients

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• 2 (7 oz.) pkgs. Martha White® Strawberry Flavored Muffin Mix
• Peanut Butter Streusel:
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• 1/2 cup Jif® Extra Crunchy Peanut Butter
• 1/4 cup firmly packed brown sugar
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1/2 tsp. almond extract
• 1/3 cup Smucker's® Seedless Strawberry Jam
• Coffee Cake:
• Crisco® Original No-Stick Cooking Spray
• 1 cup sour cream
• 1/3 cup milk

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Instructions

1. HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
2. COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
3. 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.
4. BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.