Peanut Butter and Jelly Muffins

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Prep: 20 mins

Cook: 24 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Amazing peanut butter and jelly muffins, light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

Ingredients

• FOR THE FILLING:
• 1-½ cup Berries, Fresh Or Frozen
• 1 Tablespoon Granulated Sugar
• 1-½ Tablespoon All-purpose Flour
• 1 teaspoon Lemon Juice
• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• ⅔ cups Creamy Peanut Butter, Melted
• ⅓ cups Brown Sugar (lightly Packed)
• 2 whole Large Eggs
• 1 cup Milk
• FOR THE STREUSEL:
• ½ cups Plus 3 Tablespoons All-purpose Flour
• 3 Tablespoons Granulated Sugar
• 3 Tablespoons Brown Sugar (lightly Packed)
• 5 Tablespoons Unsalted Butter, melted

Preparation

Preheat oven to 350ºF. Lightly spray 12-cup muffin tin with nonstick spray or line it with paper liners. Set aside.

In a medium saucepan, toss together berries, sugar, flour and lemon juice for the filling. Cook, stirring, over medium heat until mixture comes to a boil and berries start to break down and thicken slightly, about 4–5 minutes. Remove from heat and let cool.

In a large bowl, whisk together flour and baking powder for the muffins. In another bowl, whisk together 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 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 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 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.