Heat oven to 350 degrees 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.