Peanut butter and jelly muffins are light and fluffy peanut butter muffins with a homemade raspberry jam filling. We couldn’t resist adding a buttery crumb topping too!
I love muffins. I've mentioned before that if I could have a blog (that people want to read!) that had nothing but muffin recipes on it, I would probably do it. But I'm not sure too many others are interested in a never-ending supply of muffin recipes!
These peanut butter and jelly muffins are some of the best ones to come out of my kitchen yet. And that's saying something, because like I said, I make a lot of muffins. And probably post too many muffin recipes anyways, even though I try to restrain myself.
For months now I've been trying to create a perfect PB&J muffin. Fluffy muffins with a ton of peanut butter flavour and filled with a homemade raspberry jam filling. You wouldn't think that would be difficult to achieve. Evidently it is.
So many tries. Good thing my kids'll eat anything that remotely resembles a muffin so at least no food was wasted! Some were dry, some didn't have enough jam, some had too much, too sweet, not sweet enough, on and on and on.
But these PB&J muffins? These are perfect. I've achieved my goal. A light and fluffy muffin bursting with that PB&J taste that we all know and love.
Maybe not the healthiest muffin recipe I've ever posted, but not the worst either. And you know what? They are totally worth it.
These muffins are the perfect snack, the perfect breakfast, just plain perfect. And if you don't want to be bothered with making the jam filling, you can easily just use some regular jam, whatever flavour you like best. I think they would even be pretty fantastic without the crumb topping, so you could omit that if you want to make them a bit healthier.
But that topping is kind of amazing. So you should probably just not worry about it and leave it on. And then you will be happy.
For the Filling:
For the Muffins:
- 1 1/2 cups Raspberries, Fresh or frozen
- 1 tablespoon Granulated Sugar
- 1 1/2 tablespoons All-Purpose Flour
- 1 teaspoon Lemon Juice
For the Streusel:
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2/3 cup Creamy Peanut Butter, Melted
- 1/3 cup Brown Sugar, Lightly packed
- 2 large Eggs
- 1 cup Milk
- 1/2 cup All-Purpose Flour, Plus 3 tablespoons
- 3 tablespoons Granulated Sugar
- 3 tablespoons Brown Sugar, Lightly packed
- 5 tablespoons Unsalted Butter, Melted
Preheat the oven to 350°F. Lightly spray 12-cup muffin tin with non-stick spray or line it with paper liners. Set aside.
In a medium saucepan, toss together the berries, sugar, flour and lemon juice for the filling. Cook, stirring, over medium heat until the mixture comes to a boil and the berries start to break down and thicken slightly, about 4-5 minutes. Remove from the heat and let cool.
In a large bowl, whisk together the flour and baking powder for the muffins. In another bowl, whisk together the peanut butter, brown sugar, eggs and milk until smooth and well combined. Add this to the flour and stir until just combined. Divide the muffin batter between the 12 cups in the prepared muffin tin. Use a spoon to make a well in the top of each muffin. Place 1 tablespoon of the cooled berry filling into each well.
In a small bowl, stir together the flour, sugar, brown sugar and melted butter for the streusel topping. Using your hands, squeeze the mixture so that it forms clumps. Top the muffins with the streusel, dividing it equally between the 12 muffins. Lightly press it down into the muffin batter.
Bake the muffins for 20-24 minutes, or until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5-10 minutes in the muffin tin and then remove them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.
- If you prefer to just use fruit preserves instead of making the fruit filling, you will need 3/4 cup of jam.