Peanut Butter and Jelly Crumb Muffins.
Just LOOK at these little round love muffins.
It’s peanut butter and jelly MUFFIN time.
They’re breakfast. A snack. Lunch! Second lunch. Middle of the night munchie.
They’re soft and delicious and filled with preserves and topped with the crumbliest crumb in the universe.
Maybe I’m spending too much time with a certain little love muffin because I’m calling everything a love muffin but these… these really are love muffins.
My obsessive phases go way, way back. I think I ate a PB & J for kindergarten lunch every single day, like to the point where even at five years old, after a year of consuming said sandwich, I was totally over it. So, so over it.
I refused, like flatout REFUSED, to eat peanut butter and jelly sandwiches for years after that. We are talking around fifteen-ish years, to be exact. I wanted not a darn thing to do with the combo. That is, until I realized I could have a jelly preference.
Grape? No can do. So not a fan.
And I was like, wait… what? There are flavors in jars other than grape? There are jellies and jams that don’t come in that squeeze tube? I can have strawberry or peach or sour cherry or blackberry or better yet – fig?!
[Sidebar: I even made cookies with the fig stuff once. So good.] [update: I made the muffins with RED HAVEN PEACH! OMG.]
That’s why these here muffins are made with strawberry. My go-to easy choice for peanut butter and jelly stuff, always. It’s my standard, my fall back, my classic. I use the fig and what not if I want to get a little fancy, but strawberry it is when I feel like I need that nostalgic bite.
Know what? The base of these muffins are almost cookie-like. Cookie muffin hybrids, if you will.
They are made with lots of peanut butter which is very much NOT a light ingredient when it comes to fluffy baking. Therefore, the muffin layers takes on a slightly denser, rich crumb… seriously very cookie-like. At least very peanut butter cookie-like. The super buttery kind, oh yes. The ones that are almost melt in your mouth.
Truth be told, this is not my first peanut butter + jelly muffin recipe here on this page where I ramble on the internets. The first one, I posted over FIVE years ago (wtf?!) and it was a little boring and not quite as flavorful as this recipe. The muffins were okay for being mostly whole wheat, but if we’re being real, I’ve learned a ton in those 1826 (27?) days and had about one thousand muffin fails to teach me all about the goods.
These!! are the goods. Cookie muffs. Muffin cooks. Whatever you want to call them. They are dessert masquerading as snacks. Which is always the best thing. Secret treats!
Peanut Butter and Jelly Crumb Muffins
- 6 tablespoons unsalted butter
- 3/4 cup peanut butter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 12 ounces strawberry preserves
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cup all-purpose flour
- Note: these muffins are going to be denser and richer than your normal “muffin” – but since peanut butter is a thick and rich ingredient, there isn’t much way around the loads of flavor unless you want to use a peanut butter extract. The key is to work quickly here before the peanut butter starts to firm up again, so I suggest measuring out all of your ingredients before starting.
- Preheat the oven to 350 degrees F. Place the butter and peanut butter together in a bowl and microwave for 30 seconds, stirring well. If the entire mixture is not melted, microwave in 15 second increments, stirring well after each, until it is. Set aside to cool slightly.
- In a bowl, whisk together the flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners. Spray the liners with nonstick spray – this will help keep the thicker crumbly dough together. You actually don’t even need to use liners as long as you spray the tin well, let the muffins cool completely and gently lift them out with a spoon.
- In a large bowl, whisk together the egg, brown sugar and vanilla extract until smooth. Stir in the butter and peanut butter, mixing until smooth – the batter will be slightly thick. Add in the dry ingredients and stir until almost combined (it will be very thick) then add in the milk and stir until a batter forms, trying not to overmix. Fill the liners 3/4 of the way full. Use an ice cream scoop or equal measure for each. Press a tablespoon or so of the strawberry preserves into the center of the batter, pushing it into the middle. It’s okay if it goes down the sides! Press the tops of each generously with the crumb topping. Bake for 18 to 22 minutes. Let cook before trying to remove the muffins if you did not use a liner – if you did use a liner, try to let them cool before peeling the liner off.
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want!
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Now doesn’t that taste like elementary school?!
129 Comments on “Peanut Butter and Jelly Crumb Muffins.”
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I made Pb and J muffins last week! Brain twinning!
How-EV-Er, yours have a crumb topping, which kicks the teeth out of my muffins any day,
You know, if muffins had teeth. Pinned!
These muffins look divine!!
I’m all about the strawberry! No grape! These look heavenly. I love that crumb topping!
My daughter is going to Kindergarten this fall and it’s breaking our heart! But she’s gonna love these crumbling muffins…….I guess I gotta let her go! Turn away and slam the door.
GORGEOUS — Mmmmm – seriously the push that this ‘spring-forward’ monday needs!
Those look SO good. I’ll never get sick of the good ol’ PB&J ❤
Love that crumb topping! (it’s probably my favorite part of every muffin that has it!) :)
I don’t just want these in my life…I need them in my life.
I made a similar muffin that every one loved but it didn’t have crumb topping. What was I thinking! These look a hundred times better. Love! Pinned!
You read my mind! I have PB&J cupcakes on the brain and want to make those very soon. These are better than the idea in my head… crumb topping. It’s perfect and delicious.These look better than any bakery muffin!!
I ain’t sharing these. Looking soooooo good!! YUM!
These Muffins look scrumptious, they are making my mouth water, i will have to give these a go over the weekend!
Ok, just look at that crumb topping! I live for the crumb topping. Strawberry preserves are WAY better than grape jelly.
Oh wow…these look amazing! Love how the jelly is seeping through the crumb topping and you can’t go wrong with the PB&J combo! Pinned!
Hello, lover. I want to shove you in my face. <3
wow these look so so good. I too love a variety of jam. Sour cherry is up there, and fig jam is a MUST on any cheese board that I make!
Oh these look so good!
Well muffins are a breakfast food, are they not?? I think I’ll be making these very soon… I have so much jam in my fridge to use up.
STRAWBERRY as the J in PB&J is 100% where it’s at!! Cannot do grape…if the jelly/jam is dark purple, it better be blackberry!
I’m gonna go make these now..then go to the gym. That totally negates mid morning muffin snacking right? xo
I thought I was the only one who ate peanut butter and jelly so much during kindergarten that it made me sick of it for a solid decade. Glad to know I’m not alone! These muffins look AMAAAAZING :)
These look so insanely delicious, Jessica. OMG. Want!!
Oh my goodness; these look so good, as does pretty much anything with PBJ. BUT, I completely OD on PB&J about 10 years ago when I finished University, too poor to buy real food for lunch and doing a bunch of international volunteering w/ work and PB&J was the only option. I can’t even look at peanut butter without wanting to be sick. Hopefully one day it’ll change…
Ohh these muffins sound so perfect! I am totally the same way when I eat the same thing over and over. I don’t think I would get tired of these muffins though!
Oh my… I want this for breakfast soooo bad right now. Do you think I need to use preserves to make these or could I use jam or jelly??
I was wondering the same thing. I have strawberry jelly on hand.
you guys can definitely use jelly!
I am 100% dying over these. They look incredible!!
Also, my daughter is in the middle of her kindergarten-obsessed-with-PBJ-must-have-it-every-single-day phase. You give me hope that she’ll get sick of them.
Just beautiful. Strawberry is my favorite too, though I do enjoy blackberry jam from time to time! My husband takes a pb&j to work every single day. He is a giant three year old in a mans body! ha!
These look fantastic, but you certainly cannot call them cookie muffs!
Oh my gosh…I want these immediately! You’re making me wish I’d packed a PB&J for lunch, even though I haven’t eaten one since college (cinnamon raisin bagel thin with creamy peanut butter and strawberry preserves all.the.time.).
I ate a TON of PB&Js when I was training for my first triathlon. It was kind of ridiculous. No regrets though.. :)
I love your heavy hand on the crumb part :) Always a good ratio to the cupcake!
You out did yourself with these! I love a great pb&j treat. The crumb topping has me swooning!
These look delicious, I must make these !
With love from London,
I’ve made PB&J muffins ages ago but they didn’t have this awesome crumbly topping and the way yours have the jelly just peeking through…I want a dozen! They are so perfect for me! Pinned of course :)
PB&J muffins for any time of the day – I’m with you! These look amazing! Pinning…
I was cracking up about the part that you could have other kinds of jelly besides grape hahaha..right there with ya..It took me years to finally come around to having a PB&J sandwich again with jelly that I actually liked and now I’m in love again. I’m going to have to try these!!
Also had something similar happen to me. When I was 5 I took a bite of an apple with a worm in it. It was a Red Delicious and until this day I do not eat them (21 yrs later……). Luckily there are other apple types :)
These look delightful! PB&J is my true weakness so I love that these are in muffin form :) Have you tried this with almond butter? xx Lisa
Yummy jams – guava, pineapple, and mango (can you tell I live in the tropics?) I’m not supposed to be having carbs but well these look GOOD.
best combo ever. love all of it. JAM.
Those definitely look like elementary school! That’s all I had for lunch all through elementary – and totally agree with the grape jelly. It’s just not good. But strawberry? PB and strawberry jam is where it’s at! These look amazing!
These look delicious! Love the idea of peanut butter in a muffin. And I’m up for anything that has a crumb topping. But I hate oatmeal in my crumb topping. Love oatmeal cookies, but a big no to it in crumb toppings or fruit crisps. Mush.
I was looking at this during my surgery prep and I gasped at the title. All of the nurses ran over and we swooned over the pictures. Please send me a dozen! Or two. Or fifty. ;) Give your little love muffin a kiss from me! So cute! (was that weird?)
YUMMMM! These look amazing. Saving this link for sure!
These look delicious! Would it be wrong to eat the crumb topping just with a spoon…? Your recipes always inspire me. Thanks for being my foodie spirit animal. I would love for you to check out my blog and a special boozy St. Patrick’s day treat!
Wow, this is super timely. I’ve been on a huuuge PB&J kick lately. I’ve been making PB&J milkshakes a lot, and I was even toying with the idea of a PB&J birthday cake later this month. But I SO agree with you on the jelly. My husband loves his proletarian grape but I can’t stand it. Raspberry preserves forever!
Mmmm, these look great!
These look and sound amazing, YUM!
Sparkles and Shoes
Yum! This looks so good.