Peanut Butter and Jelly Muffins with Peanut Streusel
 
 
Are these peanut butter and jelly muffins breakfast or dessert? We say both. They have a light peanut buttery cake that is filled with grape jelly and topped with a peanut streusel.
Yield: 12 muffins
Ingredients
For the streusel
  • 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
For the muffins
  • 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
Instructions
For the streusel
  1. 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.
For the muffins
  1. Heat oven to 400F. Line a muffin pan with cupcake liners or spray with nonstick spray if not using paper liners.
  2. In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. In a second large bowl, whisk together the milk, sour cream, peanut butter, oil, egg, and vanilla.
  4. Pour the wet ingredients into the dry ingredients. Fold together until just combined.
  5. 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.
  6. Bake for 14-18 minutes, rotating the pan halfway through.
  7. Allow to cool completely in the pan on a wire cooling rack.
Notes
Recipe from Baked Occasions
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/09/peanut-butter-and-jelly-muffins-with-peanut-butter-streusel.html