Peanut Butter And Jelly Muffins Recipe
Prep Time:
20 minutes
Cook Time:
22 minutes
Servings:
12 Servings
Ingredients
  • 5 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup creamy peanut butter (not natural)
  • 6 tablespoons unsalted butter
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ¾ cup milk
  • ¾ cup strawberry jam, stirred until loose
Directions
  1. Preheat the oven to 350 F
  2. Line a 12-cup muffin tin with paper liners.
  3. To make the crumb topping, in a medium bowl, whisk the melted butter, brown sugar, granulated sugar, cinnamon, and salt for 1 to 2 minutes until the sugar starts to dissolve.
  4. Stir in the flour with a fork until large crumbs form, then set aside.
  5. To make the muffin batter. In a small saucepan over low heat, melt the peanut butter and butter, stirring constantly, until smooth, then remove from the heat and let cool slightly.
  6. In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
  7. In a large bowl, whisk the egg, brown sugar, and vanilla until smooth.
  8. Whisk in the peanut butter mixture until smooth.
  9. Stir in the flour mixture until almost combined; the batter will be very thick.
  10. Add the milk and stir just until a batter forms, without overmixing.
  11. Scoop the batter into the liners, filling each ¾ full.
  12. Swirl 1 tablespoon of jam onto the top of each muffin.
  13. Press a generous amount of crumb topping onto each muffin.
  14. Bake for 22-25 minutes, until the crumb is golden.
  15. Cool in the pan for 10 minutes.
  16. Add dollops of jelly on top of the muffins before serving.