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Preheat oven to 350°F.
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Line a muffin pan with paper muffin cup liners.
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In a medium-sized bowl, mix together eggs, sour cream, sugar, almond extract, vanilla extract and oil. You can use a hand mixer, or mix by hand with a whisk.
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Sift together the flour, baking powder and salt. Add dry ingredients to wet ingredients, and stir until well combined.
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Spoon the batter equally into the muffin cups.
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Bake for 18-20 minutes until lightly golden brown and an inserted toothpick comes out clean. Allow to cool 5 minutes.
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For the glaze, combine marmalade and water in a microwave-safe bowl. Heat for 15 seconds, if you hear it bubble in the microwave before 15 seconds, it's ready. Stir well to make the glaze.
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Brush the warm muffins with the marmalade glaze and serve.