peanut butter and jelly streusel muffins

This recipe is one of the few that I have adopted from another food blog - Erica's Sweet Tooth.  Who doesn't love the combination of smooth and savory peanut butter with tart and tangy jam? These muffins are a cross between cake and muffin and can be enjoyed as an indulgent breakfast or dessert. They are simple to make and require very recognizable ingredients that you probably have on hand already!

​Muffin Batter:

  • Butter (6 tablespoons)

  • Peanut butter (3/4 cup)

  • All-purpose flour (1 and 3/4 cup)

  • Baking soda (1 teaspoon)

  • Sea salt (1 teaspoon)

  • Egg (1 whole)

  • Brown sugar (1/2 cup)

  • Vanilla extract (2 teaspoons)

  • Milk (1/4 cup)

  • Greek yogurt, plain (1/2 cup)

  • Strawberry preserves (1/2 cup)

Streusel Topping:

  • Brown sugar (1/3 cup)

  • White sugar (1/3 cup)

  • Cinnamon (1 teaspoon)

  • Sea salt (1/2 teaspoon)

  • Old-fashioned oats (1/3 cup)

  • Butter (1/2 cup, or 1 stick, melted)

  • All-purpose flour (1 cup)

  1. Preheat the oven to 350 degrees.

  2. Line a 12-muffin tin with liners and set aside.

  3. In a small, microwave-safe bowl, melt the butter and peanut butter, for approximately 45 seconds. Stir until smooth and evenly combined.

  4. In a separate medium-sized bowl, mix the flour, baking soda, and salt. Set aside.

  5. In a large mixing bowl, whisk together the egg, brown sugar, vanilla extract, millk, and yogurt.

  6. Add the butter and peanut butter mixture to the bowl with the egg and sugar. Whisk until wet ingredients are evenly combined.

  7. Add the dry ingredients to the wet ingredients in three even parts, folding together with a spatula or wooden spoon between each addition. 

  8. Spoon a large mound into each muffin liner. Create a small well or indent and add a dallop of strawberry preserves in the center of each.

  9. In a separate small bowl, combine the streusel ingredients until well-mixed. The streusel topping should be crumbly but not overly wet or sticky.

  10. Pile a mound of streusel topping into each muffin cup.

  11. Bake muffins for 18 to 20 minutes, or until golden brown on top. To test if completely cooked, use toothpick and stick into center of one muffin; it should come out clean with no wet dough.

  12. Remove the muffins from the oven and let cool. Serve warm or room temperature.