Creamy peanut butter and raspberry jelly, stuffed into a peanut butter crumb muffin.
But I didn’t just put peanut butter in the batter, I put it in the crumb mixture too. A little bit of peanut butter overload. All balanced out with a spoonful of jelly.
When I first heard of these muffins, I wasn’t sure what to expect. I’ve had peanut butter cake with frosting, but never muffins. I was afraid the batter might be dry. These muffins are dense! If you’re looking for something like your standard fluffy muffins, try these blood orange muffins. There’s no shortage of peanut butter and they have a texture that closely resembles a banana bread. But with peanut butter. And that’s the closest comparison I could think of.
Did you like peanut butter & jelly as a kid? I looooved it. Seriously. If I had a few days off of school I’d always make a peanut butter & jelly sandwich. No school bought lunches for me. If you don’t like them, it’s understandable. Pretty sure my brother would agree with you peanut butter & jelly haters.
While these are peanut butter & jelly muffins, I don’t think they taste anything like a peanut butter & jelly sandwich. They’re more along the lines of a dessert muffin. Or eat them for breakfast, no judgment here. I’m eating one while writing this post. After all, I had to accurately describe the taste to you all!
Do you like muffins? Or would you rather have a cupcake with frosting? I’m all for cupcakes (straight out of the fridge with ice cold frosting!). But I love muffins because, at lease I feel better about myself with I eat one for breakfast. (and probably lunch too…).
If you made these Peanut Butter & Jelly Crumb Muffins, be sure to leave a comment! I love hearing your thoughts and suggestions.
Peanut Butter & Jelly Crumb Muffins
|Yield: Makes 12 muffins, or 24 mini muffins|
Peanut butter muffins filled with jelly and a peanut butter crumb topping
- 1 3/4 cup flour
- 1 cup oats
- 1/4 cup - 1/2 cup brown sugar, depending on sweetness
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup milk
- 4 tablespoons smooth peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup jam (I used raspberry)
- CRUMB TOPPING:
- 1/4 cup flour
- 1/3 cup oats
- 1/3 cup creamy peanut butter
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees. Place muffin papers in muffin tin.
- Make muffins: In a large bowl, add flour through cinnamon. Mix. Add milk through vanilla. Mix, but don't overmix!
- Spoon the batter in muffin tins. Top with jelly.
- Make crumb toppings: Mix all ingredients until clumps form. Evenly crumble topping on muffins.
- Bake mini muffins 7-10 minutes. Bake regular size muffins 12-15 minutes, until inserted toothpick has just a few crumbs remaining.
images & text © North Coast Eats
adapted from Food 52
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