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.

Print Friendly, PDF & Email
Did you like this? Share it:

You may also like:

Chocolate-swirled Banana Bread Recipe
Dilly Corn Chowder with Cheese
What I'm Loving: Blackberry Edition

The holidays call for cranberries in one form or another and I am just not a fan of cranberry sauce.  It should come as no surprise that I choose to meet my holiday cranberry quota with a dessert.  This Cranberry Shortbread Tart is an extra special dessert that will look stunning on your holiday table.

Cranberry Shortbread Tart {satisfymysweettooth.com}

The perfection of this Cranberry Shortbread Tart is the result of the contrast of flavors.  Rich, buttery shortbread that has the added flavor components of ground, toasted almonds and cornmeal is sandwiched around a tart and tangy cranberry filling and the combination is simply delightful.

Cranberry Shortbread Tart {satisfymysweettooth.com}

Cranberry Shortbread Tart

Prep Time: 45 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 9-inch tart (serves 12-16)

Bright, tart cranberry filling sandwiched between rich buttery shortbread crust and topping makes a gorgeous and delicious holiday dessert

Ingredients

    For the filling
  • 3 cups fresh cranberries
  • 1 cup sugar
  • 2 Tbsp lemon juice
  • 3 Tbsp orange marmalade (or you could use apricot jam)
  • For the shortbread crust/topping
  • 1 cup sliced almonds
  • 2 cups all purpose flour
  • 1/3 cup, plus 1 Tbsp yellow cornmeal
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, cut into tablespoons and at room temperature
  • 1 cup sugar
  • 2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg yolk

Instructions

    For the filling
  1. Combine all ingredients in a medium saucepan and bring to a boil. Stir until sugar dissolves, this will only take a few minutes.
  2. Then, reduce the heat to medium and cook until the cranberries pop and the liquid has thickened into a syrupy consistency.
  3. Remove from heat and set aside to cool while you make the crust/topping.
  4. For the crust/topping
  5. Preheat oven to 325 degrees.
  6. Place sliced almonds onto a baking sheet and bake for about 5-7 minutes or until lightly browned and toasted. Turn oven off.
  7. Have a large bowl and food processor ready.
  8. Measure the 2 cups of flour into the large bowl. Take 2 Tbsp of the flour out of the large bowl and put it into the food processor. Into the large bowl, then add the cornmeal and salt. Set aside.
  9. In a food processor, pulse the toasted almonds with the 2 Tbsp of the flour until fine. Pour the almond mixture into the large bowl with the rest of the flour mixture.
  10. Next in the food processor, combine the butter, sugar, orange zest and extracts and pulse until smooth and creamy. Add the egg yolk and pulse to combine.
  11. Add the dry ingredients to the food processor and pulse until a cohesive dough forms.
  12. Coat a 9 1/2 X 1-inch fluted metal tart pan with a removable bottom with nonstick cooking spray. Gently and evenly press half of the dough into the tart pan, pressing the dough up the sides of the pan. Cover the crust with plastic wrap.
  13. Form the remaining dough into a disc and wrap it in plastic wrap. Refrigerate both the crust and extra disc of dough for 30 minutes so that it gets firm.
  14. Preheat oven to 325 again.
  15. Place the tart pan onto a baking sheet and prick the dough that is in the tart pan all over. Bake until lightly golden brown, about 35 minutes.
  16. If the crust has puffed up during baking, use the back of a metal spoon to gently push the crust down to make room for the filling.
  17. Pour the filling into the crust and spread evenly.
  18. Use your fingers to evenly crumble the remaining shortbread dough over the top of the filling. The pieces should be large, about the sizes of peas and marbles.
  19. Bake the tart on the the baking pan until the topping is golden brown, about another 30-35 minutes.
  20. Cool completely before carefully removing the rim of the tart pan. Cut and serve.
  21. Recipe adapted from Fine Cooking

This Cranberry Shortbread Tart recipe requires several steps but none of them is difficult,  The crumbly topping and crust are the same dough divided in half.  The filling could not be simpler to make, but you just need a little bit of patience as the filling cools and the crust gets popped into the refrigerator for 30 minutes to firm up.  The wait will be worth it, trust me.

Cranberry Shortbread Tart {satisfymysweettooth.com}

Print Friendly, PDF & Email
Did you like this? Share it:

You may also like:

Peanut curry shrimp and vegetables
Chocolate Coconut Cupcakes Recipe
Almond Crescent Cookies for OXO's Cookies for Kids' Cancer

Yes, Pumpkin Pie is a classic and I will certainly be making one for Thanksgiving next week, but in addition to the classic, I also like to make something with a little twist on the good old pie.

Pumpkin Cookies with Brown Sugar Icing are one of my all-time favorite pumpkin recipes and would still satisfy that craving for something pumpkin after turkey dinner.

Apples are probably tied with pumpkin for people’s favorite fall dessert flavor and this Apple Streusel Cake will provide comfort with warm spices and sweet apples.

Slab pies are a great way to still serve pie but without so much fuss.  This blueberry version is calling my name and could be made with frozen blueberries if fresh are not available.

If I’m making something that is not either apple or pumpkin, you know it’s going to be something chocolate like this classic Chocolate Pie from The Pioneer Woman.

Butterscotch is another flavor that makes me think of fall for some reason.  I bookmarked this Pumpkin Butterscotch Spice Cake Trifle and have been dying for an excuse to make it.  Trifles are such awe-inspiring desserts, yet they can be so easy to make.

I LOVE pecan pie maybe more than pumpkin and I am naturally drawn to any pecan dessert that incorporates chocolate into the mix.  These Caramel Pecan Turtle Bars are such a fantastically rich combination.

Tarts are so beautiful and look complicated, but actually are easy to make, especially with step-by-step instructions like in this recipe for a French Pear Tart from The Mediterranean Dish.

Maybe you want to totally step away from classic fall flavors all together and go with a much loved flavor combination:  peanut butter and chocolate.  These Peanut Butter Cup Pots de Creme from Glazed and Confused look dangerously delicious.

Still want to serve pie, but just not pumpkin?  Check out my board on Learnist for 7 other irresistible pie flavors.

Print Friendly, PDF & Email
Did you like this? Share it:

You may also like:

9th Day of Christmas: The Ultimate Chocolate Chip Cookie
Pistachio Cookies
Strawberry Cookie Cups

A funny thing happened to me in my kitchen that resulted in these delicious bites of randomness.  I was in the process of making S’mores Brownie Bites because I am on a s’mores kick lately, and I had my brownie batter all mixed up, my marshmallows ready to go and then I realized that the few graham crackers that I thought that I had left over from S’mores Ice Cream Cake had become dessert in an act of desperation the night before!  I was so bummed, but did not want to run to the grocery store and had to use the brownie batter that I had already prepared so I looked through my pantry for brownie batter mix-in inspiration.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

My eye immediately caught the huge container of honey roasted peanuts that we always have on hand for snacking and I thought, people love the fluffernutter flavor combination (peanut butter and marshmallow cream), so why not still use the mini marshmallows that I had planned on and then throw in some of the peanuts?!  I wasn’t sure if my idea was going to be genius or a total flop and waste of ingredients, but I am happy to report that a slight panic over one missing ingredient resulted in the fantastically sweet & salty combination that is Peanut Mallow Brownie Cups!

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

You already know how much I love anything individually-sized and that I have an obsession with cookie cups, so despite the unexpected manner in which these Peanut Mallow Brownie Cups came to be, they really don’t seem like that much of a stretch for me, do they?  The brownie batter is perfectly fudgey and not too sweet which makes the sweet, gooey marshmallows the perfect addition.  I always love a little crunch in my desserts and so the honey roasted peanuts are just the perfect little addition.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

I decided to top the Peanut Mallow Brownie Cups with a dab of quick peanut butter icing just so that I could decorate them with a few extra peanuts and marshmallows, but you could certainly skip that step.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

Peanut Mallow Brownie Cups

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 45 minutes

Yield: 12 brownie cups

Peanut Mallow Brownie Cups: Dense fudgey individually-sized brownies filled with honey roasted peanuts and mini marshmallows are the ultimate sweet and salty treat

Ingredients

  • 8 Tbsp (1/2 cup) unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 3/4 cup miniature marshmallows, plus more for garnish, if desired
  • 1/2 cup honey roasted peanuts, plus more for garnish, if desired
  • For the optional peanut butter icing
  • 1/4 cup powdered sugar
  • 1 Tbsp peanut butter
  • 1-3 tsp milk

Instructions

  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large, microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring in between, until chocolate is fully melted and mixture is smooth.
  3. Mix in eggs and vanilla until well combined. (Make sure to mix immediately after adding eggs so that the hot chocolate mixture does not cook the eggs).
  4. Mix in flour just until you no longer see any streaks of flour remaining.
  5. Gently fold in the marshmallows and peanuts using a spatula or wooden spoon.
  6. Use an ice cream scoop or large spoon to fill paper liners in prepared pan 3/4 full of batter.
  7. Bake 16 minutes or until a toothpick inserted into the brownies comes out with only a few moist crumbs.
  8. Cool completely.
  9. For the optional peanut butter icing
  10. Put peanut butter in a small, microwave-safe bowl and microwave for 30 seconds, until it gets a bit runny.
  11. Mix in powdered sugar and stir until smooth.
  12. Add milk 1 tsp at a time to reach desired consistency.
  13. Spread a small amount of icing onto each cooled cupcake and top with extra marshmallows and peanuts if desired.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

Print Friendly, PDF & Email
Did you like this? Share it:

You may also like:

Honey Corn Muffin Recipe
Chocolate-kissed Peppermint Meringues
Almond Raspberry Holiday Macarons

Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!

Ingredients

  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.

Print Friendly, PDF & Email
Did you like this? Share it:

You may also like:

Fine Cooking Giveaway!
Apple Brown Betty
Flower Spritz Cookies