If there is anything that will get you out of bed in the morning, it has got to be the thought of enjoying one of these Peanut Butter and Jelly Crumb Muffins for breakfast.

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

Moist, slightly dense peanut butter muffin batter with sweet a sweet jelly center is all topped with the perfect crumb topping made with crushed honey roasted peanuts.  Your childhood favorite sandwich is reinvented with these Peanut Butter and Jelly Crumb Muffins.

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

These muffins do require a couple of steps but none of them is difficult.  The first thing you will do is mix up that perfect peanut butter muffin batter.  Next you’ll scoop a small amount of that batter into muffin liners.  Top with a small dollop of your favorite flavor of jelly and more batter and then you’re ready to sprinkle on the crumb topping.

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

To make the topping, you simply pulverize some honey roasted peanuts and a couple of other ingredients in a food processor, drizzle in some melted butter and then scoop a generous amount of the delightfully crunchy topping onto the unbaked muffins.

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

Less than 20 minutes in the oven is all of the time you will have to wait until you are tearing a Peanut Butter and Jelly Crumb Muffin open to reveal the sweet sticky jelly filling.

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

I think that kids would LOVE these muffins equally as much as the adults that I served them to.  What a fun addition to any breakfast menu.

Peanut Butter & Jelly Crumb Muffins {satisfymysweettooth.com}

This recipe is one of the irresistible recipes from the Baked boys, Matt Lewis and Renato Poliafito from their newest addition to the Baked cookbook collection, Baked Occasions.  I have shared reviews of Matt and Renato’s other books Baked Explorations, Baked Elements and Baked:  New Frontiers in Baking.  I guess you could say I am sort of a Baked Groupie.  These two just know how to put twists on classics and also completely invent new baked treats in a way that not many others do.

Their most recent book, Baked Occasions:  Desserts for Leisure Activities, Holidays and Informal Celebrations is chock full of sweet treat ideas for any occasion throughout the year.  The book is organized by month and recipes include things like Caramel-y Banana, Peanut Butter and Chocolate Bread Pudding in January for Elvis’ birthday,

Rainbow Icebox Cake with Homemade Chocolate Cookies for Gay Pride Day in June, Baked Ultimate Birthday Cake for any month,

and Individual Baked Alaskas for Alaska Day in June (what, you don’t celebrate Alaska Day??).

There are witty stories to accompany each recipe and even a section a fun section titles “A leisurely conversation about holidays, occasions, and childhood trauma with Matt and Renato”.  Oh what I wouldn’t do to hang out in the bakery with those two for a day!  This book is pages and pages of make-you-drool photos and desserts that you will be finding yourself all of a sudden celebrating Dolly Parton’s birthday just for an excuse to make Dolly’s Doughnut.

Peanut Butter and Jelly Crumb Muffins

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Yield: 15 muffins

Your favorite childhood sandwich transformed into an irresistible muffin.


    For the crumb topping
  • 1/3 cup honey roasted peanuts
  • 1/2 cup all-purpose flour
  • 2 Tbsp unsalted butter, melted
  • For the muffins
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup creamy peanut butter (you can use natural if you want)
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tsp vanilla
  • about 1/2 cup strawberry jelly (or your favorite flavor of jelly or jam)


    For the crumb topping
  1. Place the peanuts into a food processor and process until finely chopped (not as fine as flour). Place into a small bowl and add the flour and melted butter. Mix to combine and set aside.
  2. For the muffins
  3. Preheat oven to 400 degrees. Line a muffin pan with paper liners.
  4. In a large bowl, combine flour, both sugars, baking powder and soda and salt.
  5. To the bowl of dry ingredients, add the milk, sour cream, peanut butter, oil, egg and vanilla and mix together until blended (do not overmix).
  6. Fill the bottom 1/3 of the paper liners in the prepared pan with batter.
  7. Top each with a heaping teaspoon of jelly, then top jelly by filling liners up to about 3/4 full with remaining batter.
  8. Top the unbaked muffins with about 1Tbsp each of the crumb mixture pressing gently so that the crumb adheres to the muffin.
  9. Bake 16 minutes or until a toothpick inserted into the muffin (not into the jelly) comes out clean.
  10. Cool completely in the pan.
  11. Recipe adapted from Baked Occasions

*Stewart, Tabori & Chang Publishing sent me a review copy of Baked Occasions, but all opinions are, as always, my own.

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Favorites from San Francisco and Napa Valley

I visited San Francisco for the first time last month and left my heart as they say.  I knew that it would be a fabulous place to visit, but between the perfect weather with only sunshine days, incredible food and ease of getting around, I cannot wait to return in June.

Here are some food highlights from the city:

Gnochetti at SPQR in Pacific Heights, because baby-sized food is always better


I always say that it is my due diligence to do a bakery tour in any city that I visit and San Francisco did not disappoint.  Sift Dessert Bar offered up the classics like cookies, macarons and cupcakes and one unique offering, the Cruffle.  The Cruffle  was not totally unlike a cake pop, I was told it was crushed up cupcake mixed with frosting and coated in chocolate, but even for this sweet tooth, one bite was more than I ever need of that sugar bomb.  My Samoa cupcake was perfection though and their glittery cakes made me want to have a party immediately.

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Once my husband joined me in San Francisco, we were on a coffee mission.  He is a huge fan of Blue Bottle Coffee and he had to sample their siphon-brewed coffee.  It was quite a process and fun to watch, but I am not a coffee connoisseur enough to know if the taste is truly superior.

We enjoyed a fantastic lunch at Kuleto’s which has been in Union Square for many years and offers lovely Northern Italian cuisine including this fig, burrata, balsamic onion and prosciutto bruschetta, roasted beet and arugula salad and rosemary flatbread with roasted garlic and triple cream blue brie.  Our entire lunch was delicious and our cheese cravings were surely satisfied.

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The highlight of our trip was the time we spent in Yountville in Napa Valley.  I am in love.  I was unaware that there were places so quaint, relaxing and beautiful so relatively close to home.  The trip was so lovely that I couldn’t wait to get back and share where and what we ate and the vineyards that we visited.

Our drive to Napa Valley began with a stop by the Golden Gate Bridge because after all, we were tourists.

We then stopped at the San Rafael Farmers’ Market for lunch and I was loving all of the fresh produce that is months ahead of our local farmers’ markets.

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We stayed in Yountville and I loved how many restaurants were within walking distance since Yountville is quite small and all of the shops and eateries on within a few blocks of each other.  I am not a person who likes to stay in hotels, but I guess I can’t claim that anymore because I never wanted to leave the Hotel Yountville where we stayed.   IMG_0060 IMG_0063 IMG_0065 IMG_0104

I especially loved being within walking distance of Bouchon Bakery.  I did a review of the insanely gorgeous Bouchon Bakery Cookbook awhile ago and visiting the bakery each morning we were there was definitely worth each ounce of butter that I consumed.  In fact, the visit made me love my favorite cookbook and Thomas Keller even more.  My favorite bakery splurge is an almond croissant and Bouchon Bakery’s almond croissant is the best croissant I have ever had.  Big surprise, Thomas Keller knows what’s up.

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Speaking of Thomas Keller, the most exciting surprise place that we had the pleasure of dining at was his pop-up restaurant Ad Lib.  I’m sure you know about Thomas Keller’s famous, fancy restaurant The French Laundry which basically gave such prestige to “the tasting menu” as we know it.  We would have loved to have eaten there during our trip, but the restaurant had been closed for renovation since January.  While the restaurant was closed for renovation, Chef Keller was looking out for his staff and elected to open Ad Lib in the Royal Oak at the Silverado Country Club so that they would have a place to work while the Laundry was closed.  So all of the chefs and servers migrated down the road for the brief 10 month lifespan of the restaurant (it will close in October).  It was such a treat to get to experience Chef Keller’s magic in such an intimate setting and everything they put before us was incredibly beautiful and undoubtedly delicious.  We started with the table side Caesar salad, I had the Salmon with dill beurre blanc and my husband had the Chicken Schnitzel (imagine the best chicken piccata you’ve ever tasted and yes that is a normally-sized dinner plate that it is on) and we shared the spring pea and mushroom gnocchi.

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Oh yeah, how could I forget the vineyards, aka the reason people visit wine country!   Enough about food for now.  We visited several vineyards including Domain Chandon, Hess (they have the most incredible art collection that is worth the trip alone not to mention how many wines I loved there), Pine Ridge (I already loved their Chenin Blanc Viognier blend that you can get anywhere) where we did a unique tasting in their wine cave,


Rombauer (one of my family’s favorite winemakers:  we LOVE their zinfandel and chardonnay and they just came out with their first sauvignon blanc which was nice),

Duckhorn (my new absolute favorite white is their sauvignon blanc) wine labels are the wines that have been served more at White House events than any other American label.  They had menus hanging on the wall from various presidential events that the wines have been served at which I totally ate up.


A couple of our other favorite stops were Frank Family vineyard

 And Mumm Napa, which is now one of my favorite bubbles to drink.

We fueled up during our big day of tasting at a place called Farmstead at Long Meadow Ranch in St. Helena and I wish I would have known in advance about the experience that they offer that includes a walking tour of their garden with their chef followed by a tasting menu lunch at the chef’s table.  Next time.  I got their homemade cookies to go for dessert, I’m sure you’re shocked about that one.

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Last stop was a visit to The French Laundry gardens which were so perfect and lovely to walk through.  The chickens were plenty friendly too.  It was so amazing to see the actual garden right across the street from the restaurant.  It doesn’t get any more “farm to table” than that.

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I can hardly wait to return to Napa Valley someday and I would love to hear about any of your favorite places to visit when you’ve travelled to wine country.

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