You can just add letting (worse even – encouraging) your child to eat cupcakes-disguised-as-muffins for breakfast to the list of things I said I would “NEVER! NOT ME!” do as a parent but now do on a regular basis.
It’s a long list, guys. I’d be ashamed but honestly, I’m just too tired to care.
To be fair, I always make the muffins myself (because storebought muffins are still on the NEVER! NOT ME! list, give me strength) and they’re usually a bit healthier than this. Almost always fruit-stuffed with their biggest vice being a small sprinkle of rainbow sprinkles or chocolate chips on top to keep the toddler engaged (it is seriously amazing what rainbow sprinkles can do for toddler attention span, sometimes I think I should put them on broccoli).
So these were more of a special treat situation and I can’t even be mad about them because they were so good and just as much of a breakfast treat for mom and dad as they were for Remy.
They’re comprised of a peanut butter cake that is somehow magically moist, that gets stuffed with spoonfuls of jelly (grape, if you know what’s right) and topped with a peanut streusel.
Each bite is exactly like biting into a PB&J sandwich, except better because CAAAAAKKKKEEEE.
For those of you more stringent about your breakfast options, I suspect these would work just as well for an after school snack or dessert.
They are best on the first day you make them, but we stored them in the fridge and ate them for daaayyyysss afterward without any complaints from the peanut gallery. I’m also going to guess that they can be made with other nut butter or seed butter options, though I haven’t tried any of them myself. Please report back if you do!!
- ½ cup lightly salted peanuts, toasted
- 1 cup all purpose flour
- ⅓ cup packed dark brown sugar
- ½ tsp kosher salt
- 3 oz unsalted butter, melted and warm
- 1¾ cups all-purpose flour
- ½ cup sugar
- ½ cup packed dark brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup whole milk
- ½ cup sour cream
- ½ cup creamy peanut butter
- ⅓ cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- ⅓ to ½ cup grape jelly
- Finely chop the peanuts in the bowl of a small food processor. Pour into a large bowl and whisk together with the flour, brown sugar, and salt. Pour the butter on top of the peanut mixture and stir together until the mixture begins to form crumbs. Set aside.
- Heat oven to 400F. Line a muffin pan with cupcake liners or spray with nonstick spray if not using paper liners.
- In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a second large bowl, whisk together the milk, sour cream, peanut butter, oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients. Fold together until just combined.
- Drop 2 tbsp of batter into each of the prepared muffin cups. Top with 1 rounded teaspoon of the grape jelly. Top with another 2 tbsp of batter. Spread the top layer of batter into an even layer as gently as possible. If you have any extra batter, use it to make more muffins rather than try to add it to the existing muffin cups. Top each muffin with a small handful of the streusel topping, pressing it into the top of the muffin gently so that it will stick.
- Bake for 14-18 minutes, rotating the pan halfway through.
- Allow to cool completely in the pan on a wire cooling rack.