Breakfast
Peanut Butter and Jelly Muffins
Peanut butter and jelly in a muffin - what could be better? These muffins are a great start to the day or snack and are sure to thrill kids of all ages!
30m 12 muffins Raspberry White Fudge & Dark Chocolate
Healthy Living
Heart Smart
Comfort Foods
Holiday
Kid Friendly
Ingredients
- 6 Tbsp Unsalted Butter
- 3/4 cup PB Crave Razzle Dazzle Peanut Butter
- 1 3/4 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1 Egg
- 1/2 cup Brown Sugar, packed
- 2 tsp Vanilla
- 3/4 cup Milk
- 12 ounces Raspberry Jam Crumb Topping:
- 1/3 cup Brown Sugar
- 1/3 cup Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 cup Butter, melted
- 1 1/2 cup Flour
Nutrition Facts
Serving SIze
1 muffin
Calories
428
Total Fat
12g
Cholesterol
29mg
Sodium
118mg
Total Carbohydrate
74g
Dietary Fiber
2g
Sugars
47g
Protein
8g
- Preheat oven to 350 degrees F. In a microwavable bowl, place the butter and peanut butter, and microwave for 30 seconds, stirring well. Microwave in 15 second intervals until melted. Set aside to cool.
- In a bowl, whisk together the dry ingredients: flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners and spray with nonstick release.
- In a large bowl, combine the egg, brown sugar and vanilla until smooth. Stir in the peanut butter mixture and mix until smooth. Add the dry ingredients and stir until almost combined. Add in the milk and stir until just incorporated.
- Fill the liners 3/4 full. Press a tablespoon of the jam into the center of the batter.
- To make the crumb topping, whisk together sugar, cinnamon, salt and melted butter. Whisk until the sugar begins to dissolve, then switch to a spoon to stir in the flour.
- Top the unbaked muffins with a generous portion of the crumb topping and then bake for 18-22 minutes.