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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One Comment ( Reply )

  1. Emily
    Apr 29, 2015 @ 4:31 pm

    These look so good! I love the pb & j combo…in just about anything!

    Reply

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