Make Ahead

Peanut Butter & Jelly Streusel Muffins

by:
June  2, 2015
3 Ratings
Peanut Butter & Jelly Streusel Muffins
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) Brien

  • Makes 12 medium muffins
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat your oven to 350° F.
  2. 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!
  3. 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.
  4. Butter a muffin pan (or line it with muffin liners). Spoon the batter almost to the top of each cup.
  5. Spoon a generous dollop of raspberry jam over the top of each muffin. Top the jam with about a tablespoon of streusel crumble.
  6. 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.
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Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

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10 Reviews

Jennifer
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
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
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.
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.
 
Author Comment
Posie (.
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
Amanda June 10, 2015
Can you make these with whole wheat flour? Would it call for the same amount?
 
Author Comment
Posie (.
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
KEN June 5, 2015
too late for me too. they were terrible. please proof read recipes before posting them.
 
caroline@hawthornevalleyfarm.org
[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.
 
Author Comment
Posie (.
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!