2 ½ cups flour
½ cup packed light brown sugar
1 cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1/3 cup butter
1/3 cup cream cheese
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs – beaten

Pre-heat oven to 350 degrees.

Combine flour and brown sugar in a large bowl with your fingers or a fork. Break butter and cream cheese into flour mixture, use fingertips, lightly rub the butter, cream cheese and flour mixture together until it looks like course bread crumbs. Measure out ½ cup of mixture and set aside for topping to muffins.

Add baking powder, soda, cinnamon, nutmeg and salt, to flour mixture, stir well to combine.

In medium bowl, beat eggs, add buttermilk and Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, combine well, pour into flour mixture, mix to combine until batter is thick. Spoon batter into buttered muffin tins; using a teaspoon, gently press reserved flour and sugar mixture onto the batter of each muffin. Bake 25 to 30 minutes or until toothpick comes out clean after inserting into center of muffin.