These yummy little muffins came about this morning after my four year old requested some PB & Jelly muffins last night. I thought about it a little and this morning I played around with a few ideas and ingredients to come up with this recipe. These will definitely be put on the rotating meal plans from here on out.
You could use chunky peanut butter and possibly add some chopped peanuts to the crumb topping if you wanted to.
PB & Jelly Swirl Muffins
- 2 c. flour
- 1/4 c. sugar
- 1/3 c. peanut butter
- 1 c. milk
- 1 egg
- 3 T. oil or melted butter
- 1 t. vanilla (optional)
- jelly, your favorite kind
Crumb topping (optional):
- 1/4 c. brown sugar
- 1/4 c. white sugar
- 1/4 c. butter or margarine, melted
- 1/2 – 3/4 c. flour
Preheat oven to 350.
Grease a 12 cup Muffin Pan.
In a large bowl stir together the flour and sugar.
Use a fork or pastry blender to cut in the peanut butter until crumbly.
Stir in the milk, egg, and vanilla until blended.
Fill muffin cups about halfway with batter.
Drop 1-2 Tablespoons of jelly into the center.
Spoon batter over tops of jelly.
Use a butter knife or fork to gently swirl the jelly and batter together.
Mix together the sugars and then blend in the butter.
Add the flour until a thick dough forms.
Use your fingers to ‘crumble’ the dough over the muffins.
Bake for 18-20 minutes.
You can also make a thin glaze to drizzle over the muffins by mixing 1-2 T. of jelly with a little water. This is completely optional but my four-year-old (official taste tester) says it makes them ‘more yummy’!
Note he also requested some Peanut butter glaze which was just 1-2T. of peanut butter mixed with a little milk until it could be drizzled.