Instructions

• Preheat the oven to 350°F. Line a muffin tin with paper liners or grease the cups.
• Make the crumb topping: in a medium bowl whisk together 1/3 cup brown sugar, 1/3 cup sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Whisk in 1/2 cup melted unsalted butter until the sugar begins to dissolve (about 1–2 minutes). Stir in 1 1/2 cups all-purpose flour with a wooden spoon until the mixture forms dry, crumb-like pieces. Set the crumb topping aside.
• Melt the butter and peanut butter: place 6 tablespoons unsalted butter and 3/4 cup peanut butter in a microwave-safe bowl. Microwave 30 seconds, stir, then microwave in 15-second increments, stirring after each, until fully melted and smooth. Let cool slightly.
• Whisk the dry muffin ingredients: in a medium bowl combine 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Set aside.
• In a large bowl whisk together 1 large egg, 1/2 cup packed brown sugar and 2 teaspoons vanilla extract until smooth.
• Stir the melted butter/peanut butter mixture into the egg mixture until combined and smooth.
• Add the dry ingredients to the wet mixture and stir until almost combined (the batter will be very thick). Pour in 3/4 cup milk and stir gently just until a cohesive batter forms; avoid overmixing.
• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full (use an ice cream scoop or measuring cup for even portions).
• Divide the 12 ounces of strawberry preserves among the muffins, pressing the preserves into the center of each mound of batter so they sink toward the middle.
• Top each muffin generously with the prepared crumb topping, pressing the crumbs lightly onto the batter to adhere.
• Bake at 350°F for 18–22 minutes, until the tops are set and a toothpick inserted near (not through) the center comes out with only moist crumbs.
• Cool the muffins in the pan for 5–10 minutes. If you used liners, you can remove the muffins and finish cooling on a wire rack; if you did not use liners, let the muffins cool longer in the pan and remove gently with a spoon once they are firm enough to lift.