Peanut Butter & Jelly Streusel Muffins
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Jennifer March 11, 2018
I made these today for breakfast for the week. However I didn't read the reviews first. I had a hard time getting 12 out of the mix, and again with the topping I was running out by the 10th muffin. Having said that I tend to be heavy handed! I mixed it by hand, too lazy to get the standmixer out lol. I'm hoping these come out really good. Thanks for the recipe! ☺
fearlessem October 20, 2015
I'm afraid I had the same experience as others -- these were very heavy, and in my opinion not sweet enough. I don't like super sweet muffins, but the ratio of sugar to dry ingredients here is almost 1 to 4, while most muffin recipes are closer to 1 to 2... But I agree that the peanut butter streussel idea is a great one.
jgk August 21, 2015
The texture of the batter promised a normal muffin texture but they did, indeed, bake up heavy. I'd try(next time) pulsing the dry ingredients to break the oats down a bit and adding a 1/2 teaspoon of baking soda with 1 1/2 t baking powder AND 1/2 t salt. Customary "trifecta" of chemically leavened pastries. Interesting idea , though, and the streusel was great.
Lena K. June 10, 2015
These were not great. I did put in the baking powder and was careful not to overmix. Didn't even use a mixer. They were very dense. Nice idea, but candidate for a revamp, I think.
Posie (. June 11, 2015
Lena -- agreed, this muffin is definitely heavier than most because of the oats, it's almost like a cross between a quick bread and a muffin! Just suggested to another reader, if you want a more traditional muffin texture, I'd try using this recipe as a base and keeping the streusel and jam topping: https://food52.com/recipes/13055-simply-raspberry-muffins
Amanda June 10, 2015
Can you make these with whole wheat flour? Would it call for the same amount?
Posie (. June 10, 2015
Certainly! I'd start with 1 cup all-purpose flour and 3/4 cup whole wheat, so that the muffins don't get too dense. Or, use white whole wheat which is a little lighter in texture and flavor.
KEN June 5, 2015
too late for me too. they were terrible. please proof read recipes before posting them.
[email protected] June 4, 2015
Are these missing the leavening? I made them, knowing that they should have something to make them rise, and they were very heavy and dry.
Posie (. June 4, 2015
Yes -- sorry Caroline! They should have a teaspoon of baking powder (it's in the recipe now). Thanks for pointing that out!
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