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Author Notes: These muffins taste just like a classic PB&J, but softer, sweeter, and crunchier. Rolled oats give the tender interior some volume. Before baking, the muffins are topped with a dollop of raspberry jam and a crumbling of peanut butter streusel. Adapted from Quaker Oats. —Posie Harwood
Makes 12 medium muffins
For the muffins:
- 1 3/4 cups flour (about 7 1/3 ounces—do not use too much flour!)
- 1 cup old-fashioned rolled oats
- 1/2 cup dark brown sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup milk
- 4 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup raspberry jam
For the streusel topping:
- 1/4 cup flour
- 1/3 cup old-fashioned rolled oats
- 1/3 cup peanut butter (chunky or creamy)
- 2 tablespoons dark brown sugar
- 1 tablespoon butter, softened
- Preheat your oven to 350° F.
- For the muffins: In a large bowl or stand mixer, whisk together the flour, oats, brown sugar, baking powder, and salt. Add the milk, butter, egg, and vanilla. Mix thoroughly to incorporate into the batter, but do not over-mix or your muffins will be dense!
- In a separate small bowl, mix together the streusel toppings: flour, oats, peanut butter, brown sugar, and softened butter. Use a fork or your fingers to blend the ingredients together into a crumbly mixture.
- Butter a muffin pan (or line it with muffin liners). Spoon the batter almost to the top of each cup.
- Spoon a generous dollop of raspberry jam over the top of each muffin. Top the jam with about a tablespoon of streusel crumble.
- Bake the muffins for 25 to 30 minutes. Start checking at 25 minutes. The muffins are finished when they are just turning golden brown and a tester inserted into the middle of one comes out clean.
- This recipe is a Community Pick!