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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Valentine’s Day means chocolate in one form or another and I love the idea of giving your loved one homemade chocolate candy to remind them how special you think they are.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

I have met very few people who don’t go crazy for the combination of chocolate and peanut butter and so these Homemade Crunchy Peanut Butter Cups are the perfect sweet treat to present to your valentine or just a friend next week.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups are simple to make and the sweet milk chocolate with the slightly salty peanut butter and the crunch from the puffed rice cereal is truly a combination made in heaven.  If you prefer semi-sweet or dark chocolate, you can modify the recipe to your liking by substituting your favorite chocolate for the milk, which happens to be my favorite.  I combined brown sugar with the peanut butter for the filling for these cups and only needed 1/4 cup for the entire recipe which makes me feel good.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Make your Homemade Crunchy Peanut Butter Cups in festively decorated mini muffin liners and place them into heart-shaped boxes and you’ve got a homemade boxes of chocolates to give to some very lucky people.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: ~30 peanut butter cups

Sweet, creamy milk chocolate wrapped around a crispy peanut butter filling is the perfect treat for your valentine

Ingredients

  • 1 cup puffed rice cereal
  • 1 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 3 cups milk chocolate chips

Instructions

  1. In a food processor, blend the cereal until fine, but not powdery. (If you do not have a food processor, you could simply place the cereal into a bag and crush it lightly with a rolling pin.) Pour the crushed cereal into a medium bowl.
  2. Place the peanut butter and brown sugar into the food processor and process until smooth. Add the peanut butter mixture to the bowl with the cereal and use a spatula to mix to combine.
  3. Place this mixture into the freezer for 1 hour. (This will make the peanut butter mixture easer to work with.)
  4. Line a mini muffin pan with ~30 paper liners.
  5. Place the chocolate chips into a microwave-safe bowl, and microwave in 1-minute increments until chips are melted, stirring between increments.
  6. Use a teaspoon to fill the paper liners ~1/3 full of the melted chocolate. Remove the peanut butter mixture from the freezer and use a spoon to scoop out about 1 tsp-sized balls of the mixture, gently flatten the balls and place them on top of the layer of chocolate you have already placed in the muffin liners.
  7. Finally top peanut butter balls with remaining melted chocolate to cover and fill the liners. You don't want the liners filled to the brim, but leave about 1/16 of an inch of room on top.
  8. Place the muffin pan into the refrigerator until the chocolate has hardened, about 1 hour.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Interested in other homemade candy ideas?  I’ve got some other great recipes for you below:

Homemade Kit Kat Bars are super simple to make and accurately re-create that favorite candy bar that you love.

Sweet, salty, crunchy and creamy all at the same time, Pretzel Toffee Fudge is easy to make but completely irresistible.

Everybody loves homemade caramels and with my step-by-step photo tutorial, you’ll be able to whip up a batch of Vanilla Bean Sea Salt Caramels with no problem.

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Oh boy sweet teeth, have I got a treat for you today!!  There are certain things that I make that when I taste them, I am just overwhelmed with excitement about sharing them with you and these Monster Cookie Ice Cream Sandwiches are exactly the type of treat I am talking about!

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

Monster Cookie Ice Cream Sandwiches, how I love you, let me count the ways:

  1. First, you know that I love miniature things, and each of the peanut butter M&M cookies that are the “bread” in this sandwich begin with just a tablespoon of dough, so the cookies end up being just a few bites each.
  2. Second, I love peanut butter anything and the peanut butter flavor is so prominent in these Monster Cookie Ice Cream Sandwiches.
  3. Third, I love soft cookies and because these Monster Cookie Ice Cream Sandwiches are made with a flourless peanut butter cookie recipe, the cookie sandwiches are soft enough to eat straight out of the freezer.  No need to wait until the sandwiches thaw for a few minutes.  Instant gratification people, it’s a beautiful thing.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

The peanut butter M&M cookies that sandwich the ice cream only require 6 ingredients that you will undoubtedly have on hand.  As I mentioned, the cookies are flourless which is not only great for those individuals who are gluten intolerant, but it also equates to the cookies being some of the softest cookies I have ever had.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I bought a small tube of the Mini M&M’s because I like how colorful and fun they make the cookies but you could make just as delicious a cookie using mini chocolate chips if you don’t want to run out and grab some Mini M&M’s.  And since I made these cookies “bite-sized”, you will only have to wait about 8 minutes per tray for them to bake, which means you will be able to have these perfect soft and oh so peanut buttery cookies on their way to becoming ice cream sandwiches in no time.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I sandwiched Light Monster Cookie Ice Cream in between my perfect peanut butter M&M cookies (hence the name Monster Cookie Ice Cream Sandwiches), but I can’t think of a flavor of ice cream that wouldn’t be fantastic in these sandwiches.  Cookies n’ Cream would be phenomenal, strawberry ice cream would give you a lovely peanut butter and jelly taste and just straight up vanilla or chocolate would be just dreamy.  The possibilities are endless.  Let’s try them all, shall we?

Monster Cookie Ice Cream Sandwiches

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Yield: 15 ice cream sandwiches

The softest and most peanut buttery cookies filled with miniature M&M's and sandwiched around monster cookie ice cream, it doesn't get any better than this

Ingredients

  • 1 cup smooth peanut butter (not natural peanut butter, it will make the cookies gritty)
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/3 cup mini M&Ms
  • a pint of ice cream (I used Light Monster Cookie flavored ice cream, but use whatever flavor you like)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use an electric mixer to cream together the peanut butter and brown sugar.
  3. Add egg, vanilla and baking soda and mix until combined.
  4. Fold in the mini M&Ms using a spatula.
  5. Place 1 Tbsp sized balls of dough on to a cookie sheet leaving at least 1 inch in between cookies.
  6. Bake for 8 minutes and cool completely on the cookie sheet.
  7. Place the cooled cookies into the freezer for a couple of minutes so that they are chilled when you sandwich the ice cream in between them.
  8. Remove cookies from freezer and flip half of them over. Top half of the cookies with 1 Tbsp of ice cream and then use the other cookies to top the ice cream to make the sandwiches.
  9. Place ice cream sandwiches into the freezer in a covered container or zip top bag for at least an hour before serving.
  10. Store the ice cream sandwiches in the freezer in a covered container or zip top bag.
  11. Cookie recipe adapted from King Arthur Flour

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

 

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I went to the lake cabin for the weekend for a few days of playing on the lake, hanging out with family and friends, dining and cocktailing.  I had good intentions of sharing this unbelievable Chocolate Fudge Peanut Butter Crunch Cake before I left, but instead, let it be a welcome back and way to get you through your Monday after vacation.

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

I made this cake for a friend’s birthday party and I loved having an excuse to make a cake that is so indulgent.  I chose to place the filling inside and on top of the cake, but not to coat the sides of the cake so that the fudge sauce running down this Chocolate Fudge Peanut Butter Crunch Cake is extra dramatic.

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

If you know me at all, you know that I have a major thing for texture and particularly that I want some crunch in whatever I am eating.  To achieve the necessary crunch factor in this cake, I incorporated crispy rice cereal into the peanut butter filling.  The subtle crunch with the thick, smooth peanut butter filling was perfection.  The chocolate cake for this recipe is based off a recipe from Martha Stewart and it is such a lovely and rich chocolate cake.  I think it will be my new go-to chocolate cake recipe for future cakes and cupcakes.

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

We went all out at the birthday party and served this Chocolate Fudge Peanut Butter Cake with vanilla ice cream, but it is perfectly delectable all on it’s own.

*Recipe note:  Plan to serve this cake soon after it is assembled so that the crispy rice cereal stays nice and crunchy.  

Auto Draft

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour

Dense chocolate cake filled and topped with fluffy, crunchy peanut butter frosting and drizzled with thick fudge sauce

Ingredients

    For the cake:
  • 2 cups flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 cup warm water
  • 1/2 cup canola oil
  • 2 eggs
  • 1 1/2 tsp vanilla
  • For the peanut butter crunch filling
  • 10 Tbsp unsalted butter, room temperature
  • 3/4 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 Tbsp vanilla
  • 3/4 cup crispy rice cereal
  • For the chocolate fudge topping
  • 3/4 cup milk chocolate chips
  • 3/4 cup semi sweet chocolate chips
  • 1 Tbsp light corn syrup
  • 1/2 cup half and half, room temperature

Instructions

    For the cake:
  1. Preheat oven to 350 degrees.
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a large bowl, combine flour, sugar, baking soda, baking powder and salt and mix.
  4. Add buttermilk, water, oil, eggs and vanilla and mix until well incorporated.
  5. Pour batter evenly into two prepared pans and bake for ~30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  6. Cool completely before assembling.
  7. For the peanut butter crunch filling:
  8. In a medium bowl, use an electric mixer to beat butter and peanut butter together until smooth.
  9. Add powdered sugar and half of milk and mix.
  10. Add remaining powdered sugar, milk and vanilla and mix until smooth.
  11. Mix in cereal.
  12. For the chocolate fudge topping
  13. Put chocolate chips into a small, microwave-safe bowl. Heat in 30 second increments until chocolate is melted.
  14. Add corn syrup and whisk to combine.
  15. Whisk in half and half until smooth.
  16. Place into refrigerator to thicken.
  17. To assemble
  18. Place one of cooled cakes onto serving platter.
  19. Top with half of peanut butter crunch mixture and spread evenly over cake.
  20. Top with other cake. Spread remaining peanut butter crunch onto top of second cake.
  21. Once chocolate topping has thickened by cooling to a hot fudge consistency, pour over top of cake allowing it to drip down the sides.
  22. Serve immediately.
  23. Chocolate cake recipe adapted from Martha Stewart

bake cakes and allow to cool completely, then top one cake with 1/2 of peanut butter crunch filling

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

spread evenly, then top with other cake and remaining peanut butter crunch

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

pour chocolate fudge topping over the top of the cake and garnish with chopped peanut butter cups

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

Chocolate Fudge Peanut Butter Crunch Cake {Satisfy My Sweet Tooth}

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Are bulk candy stores not a child’s (and adult’s) dream?  Bins and bins of colorful gummy treats in every color and shape imaginable, a wall of brightly colored M&M’s that looks like a rainbow and individually wrapped childhood favorites like Tootsie Rolls and Bit-O-Honeys.  Does anyone else remember going to the bulk candy stores when you could buy the candies that were essentially pieces of a Butterfinger candy bar without the chocolate?  I loved those strangely orange-colored candies and they would always be my choice when I got to go and pick out a small bag of whatever candy I wanted.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

Actual Butterfinger candy bars have always been one of my favorites.  I would always pick them out first in a pile of Halloween Candy and I love the Butterfinger eggs that come around at Easter time.  I love how they are slightly salty and have such a perfect crunch.  I bought a bag of the snack-sized Butterfinger bars and could not wait to bake them into cookies.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

These Butterfinger Chocolate Chunk Cookies start with a cookie base that is so buttery and brown sugary and has just a hint of a peanut butter undertone.  I chopped my candy bars into large pieces so that I would get a big piece of Butterfinger when I bit into the cookies.  And of course I wanted to add some unadulterated chocolate into the mix as well, so I chopped up pieces of a giant milk chocolate bar that I had in my pantry.  These Butterfinger Chocolate Chunk Cookies are so soft and chewy and stay that way for several days.  This batter would be well adapted to include any of your favorite candy bars.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

Auto Draft

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 24 cookies

Soft and chewy brown sugar and peanut butter flavored cookies stuffed with huge pieces of Butterfinger candy bars and milk chocolate chunks. Get a glass of milk ready.

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 2/3 cup flour
  • 1 Tbsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 10 snack-sized Butterfinger candy bars, chopped
  • 1 cup chocolate chunks or chips (I used milk chocolate)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, cream together butter, sugars and peanut butter for 2 minutes, until light and fluffy.
  3. Add eggs and vanilla and mix.
  4. Add dry ingredients and mix well.
  5. Mix in candy bars and chocolate chunks or chips.
  6. Drop 1/4 cup-sized mounds of dough onto cookie sheets and bake 14 minutes.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

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