Peanut Butter & Jelly Crumb Muffins
These PB&J Crumb Muffins are tremendously flavorful, moist, buttery and taste JUST like the classic sandwich. Great for breakfast, on-the-go snacks, brunch, or even dessert!
Servings: 20
Ingredients
- FOR MUFFINS:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1ΒΌ cups creamy peanut butter
- 1 cup milk
- 2/3 cup sugar
- 1/3 cup oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup jelly or jam of your choice I used Smuckers Strawberry Jam
- FOR CRUMB TOPPING:
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter melted
- 1 cup flour
Instructions
- Preheat oven to 375 degrees F. Line 2 pans with about 20 paper liners. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Add in the creamy peanut butter, milk, sugar, oil, eggs and vanilla and whisk until a thick batter forms. Do not over-mix - the batter may appear slightly lumpy but that's okay. Over-mixing leads to tough muffins!
- Portion the batter evenly among the cups, filling about 1/2" full. Top with a Tablespoon or so of jam of your choosing, pressing it gently into the center of the muffin batter. It's okay if it seeps down the sides a little.
- Meanwhile, in a medium bowl, whisk together the crumb ingredients until blended and moistened. Drop heaping Tablespoonfuls of the crumb mixture on top of the muffins in the pan. Bake for approx. 18-20 minutes or until the muffins appear done and the top is light golden brown. It'll be hard to do a toothpick test since there's jelly in the center of the muffin. Serve warm or at room temperature.