Peanut Butter and Jelly Crumb Muffins.
These Peanut Butter and Jelly Crumb Muffins are soft, moist, and crumbly with a perfect balance of nutty peanut butter and sweet strawberry preserves.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Spoon or Scoop
- Cooling rack
Ingredients
For the Crumb Topping
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
For the Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons unsalted butter
- 3/4 cup peanut butter smooth or crunchy
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup milk
- about 12 teaspoons strawberry preserves
Instructions
Prepare the Crumb Topping
- In a medium bowl, combine 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 1/2 cups all-purpose flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in 1/2 cup melted unsalted butter and stir until the mixture forms coarse crumbs. Set aside.
Make the Muffin Batter
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon.
- In another bowl, beat 6 tablespoons unsalted butter and 3/4 cup peanut butter until smooth and creamy. Add 1/2 cup packed brown sugar and beat until fluffy. Add 1 large egg and 2 teaspoons vanilla extract, mixing well. Gradually add 3/4 cup milk and mix until combined.
- Slowly add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. Do not overmix; a few lumps are okay.
Assemble and Bake
- Spoon a tablespoon of batter into each muffin cup. Add about a teaspoon of strawberry preserves on top of the batter, then cover with remaining batter, filling cups about 3/4 full. Generously sprinkle crumb topping over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The crumb topping should be golden and crisp. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Press the crumb topping lightly onto the batter before baking to help it adhere better.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- You can substitute strawberry preserves with other berry preserves or use different nut butters like almond or cashew.