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.

Ingredients

    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)

Instructions

    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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Wow, it has been awhile!  I feel like I am visiting an old friend.  I have taken the past couple of weeks to spend time with family and friends, organize and clean my house and just get caught up on some things that summer seems to have breezed right by for me.  Thank you for your patience!

What better way to jump back in than with this welcoming, comforting Blueberry Muffin Cake?  If you are like me, for the past few weeks you have been enjoying the plethora of summer produce that we have this time of year thanks to farmers’ markets.  I purchased a few pints of blueberries for $1 each (!!!) and was looking for something to do with the last pint.  I already have my favorite blueberry muffin recipe from my mother-in-law, but I liked the twist that this Blueberry Muffin Cake from Fine Cooking offered.

Blueberry Muffin Cake {satisfymysweettooth.com}

I adapted the recipe for this Blueberry Muffin Cake a bit by coating my blueberries in some cornstarch before mixing them into the batter.  I find that adding this simple step, helps the blueberries to stay suspended in the batter so that you don’t end up with a cake with all of the blueberries sunken to the bottom.  I think this cake is so pretty especially dusted with a bit of powdered sugar to finish it off.

Blueberry Muffin Cake {satisfymysweettooth.com}

My husband commented on the wonderful crust that this Blueberry Muffin Cake had which you don’t get with individual blueberry muffins.  If you are looking for a quick and easy, yet scrumptious breakfast treat, Blueberry Muffin Cake will be one of your new favorites.

Blueberry Muffin Cake {satisfymysweettooth.com}

Blueberry Muffin Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 servings

1 piece (1/12 of cake)

A tender muffin batter studded with blueberries that is sure to be a crowd-pleasing breakfast treat

Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup (8 Tbsp) unsalted butter, melted
  • 1 pint fresh blueberries
  • 2 tsp cornstarch
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.
  2. In a large bowl, stir together, flour, sugar, baking powder and salt.
  3. Add milk, eggs, vanilla and melted butter and mix well to combine.
  4. Toss blueberries with cornstarch in a separate small bowl.
  5. Add blueberries to batter and gently fold in to mix.
  6. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean about 45-55 minutes.
  7. Cool completely then dust with powdered sugar.
  8. Recipe adapted from Fine Cooking

Notes

Per piece: Calories: 245 Fat: 9g Carbohydrates: 39g

IMG_1864 Blueberry Muffin Cake {satisfymysweettooth.com}

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How can I be sure that these are The Best Strawberry Rhubarb Muffins?  Well because everyone who tasted them said they were the best muffins they had ever had!  I owe it all to my favorite fruit combination of all time.  What’s not to love about sweet strawberries combined with tart and tangy rhubarb?  And I think the fact that rhubarb is only around for such a short time each year, makes anything you put it in that much more special.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

These Strawberry Rhubarb Muffins are so incredibly moist because of the amount of fruit that I packed into each one.  The recipe is relatively small so that when you make the muffins, the batter will look like a bunch of fruit with just a light coating of muffin batter.  But when the oven warms the fruit into soft, gooey perfection, the result is a muffin that stays incredibly moist thanks to the moisture from the fruit!  I sprinkled a bit of turbinado sugar on top of each muffin because I love that it provides a subtle crunch when you take a bite.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth} You can make The Best Strawberry Rhubarb Muffins in one bowl and have the batter ready to go in about 5 minutes!  Ok, maybe a little longer since you have to chop the strawberries and rhubarb, but literally, these could be a special breakfast treat that you could make any morning of the summer.  Once rhubarb is no longer available, substitute blueberries, blackberries or peaches.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 muffins

The Best Strawberry Rhubarb Muffins: incredibly moist, cake-like muffins bursting with soft, gooey berries and rhubarb

Ingredients

  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup chopped rhubarb
  • 3/4 cup chopped strawberries
  • turbinado (raw) sugar for topping

Instructions

  1. Preheat oven to 400 degrees and grease or line muffin pan with liners.
  2. In a medium bowl, combine flour, sugar, salt and baking powder and set aside.
  3. In a large bowl, mix oil, egg, milk and vanilla by hand or with a mixer until well blended.
  4. Add dry ingredients and mix until well incorporated.
  5. Fold in strawberries and rhubarb.
  6. Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with turbinado sugar.
  7. Bake ~20 minutes or until toothpick inserted into muffin comes out clean.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

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With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!

Ingredients

    For the cupcakes:
  • 1 cup grated carrots
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 cup Splenda (or sugar)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • For the frosting:
  • 3 Tbsp unsalted butter, room temperature
  • 4 oz. 1/3 less fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanillla

Instructions

    For the cupcakes:
  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
  3. Add flours, cinnamon and baking powder and mix well.
  4. Fill muffin cups 1/2 full of batter.
  5. Bake 14 minutes or until toothpick inserted into muffins comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:
  8. Mix all ingredients until smooth and creamy.
  9. Top each cupcake with frosting.

Notes

Per cupcake: Carbs: 15g Calories: 184

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

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