These peanut butter and jelly crumb muffins are unbelievably soft and tender, bursting with classic peanut butter flavor, sweet jam centers, and the most amazing buttery crumb topping. I find myself completely smitten with these little treats, they really are like a comforting hug in muffin form. They taste just like your favorite childhood sandwich but transformed into a wonderful baked good perfect for breakfast, snacks, or anytime cravings hit.
My Peanut Butter and Jelly Journey
Okay, I have to admit something. My history with peanut butter and jelly is a bit dramatic. Thinking back, I probably had a PB&J sandwich nearly every single day for lunch during kindergarten. Naturally, after about a year straight of the same sandwich, my five-year-old self declared a full-on boycott. I was completely over it.
For years afterward, I wanted absolutely nothing to do with that combination. We’re talking a long time, maybe fifteen years or so. The thought just didn’t appeal to me at all. That all changed when I had a revelation. I realized I didn’t have to use grape jelly. Mind blown, right?
Seriously, it was like discovering a whole new world. There were jams and preserves beyond grape? Flavors that didn’t come out of a squeeze bottle? Strawberry, raspberry, peach, blackberry, even fig jam became possibilities. Suddenly, peanut butter and jelly sounded amazing again. It just needed the right partner. That realization opened up so many delicious doors, and honestly, I haven’t looked back since.
Choosing Your Jam Filling
That’s exactly why these muffins feature strawberry preserves. For me, strawberry is the classic, dependable choice for anything peanut butter and jelly related. It’s my go-to, my standard flavor that always hits the spot. It just feels right and brings back that sense of comforting nostalgia.
Of course, you don’t have to stick with strawberry. If you’re feeling a bit more adventurous, fig jam is incredible (I once made cookies with it, truly fantastic). Imagine these muffins with raspberry, peach, or even blackberry preserves swirled inside. Use whatever jam or preserves you love best. The recipe is wonderfully adaptable that way. I even tried a batch recently with some Red Haven peach preserves, and oh my goodness, it was spectacular.
A Unique Muffin Texture You’ll Love
Let’s talk about the texture of these muffins because it’s something special. The base is almost like a soft peanut butter cookie. Think of them as delightful cookie-muffin hybrids.
This happens because we use a good amount of creamy peanut butter. Peanut butter isn’t exactly known for creating light and airy baked goods. Instead, it gives these muffins a slightly denser, incredibly rich crumb. It’s very similar to the texture of a really good, buttery peanut butter cookie. You know the kind, the ones that practically melt in your mouth. They are substantial and satisfying, not light and fluffy, and that’s exactly what makes them so good. The richness from the peanut butter is perfectly balanced by the sweet jam and crunchy topping.
Better Than Ever Peanut Butter Muffins
Honestly, this isn’t the very first time I’ve attempted a peanut butter and jelly muffin recipe. I shared one quite a few years ago, maybe over five years back now (time flies!). Looking back, that earlier version was a bit plain. It wasn’t quite as flavorful or exciting as this current recipe. Those muffins were decent, especially since they used mostly whole wheat flour, but they lacked a certain something.
Let’s just say I’ve learned a lot about baking muffins since then. Many batches, quite a few fails, and lots of experimenting have taught me what works best. These muffins right here represent all that learning. They are definitely the improved version, packed with flavor and that wonderful texture contrast. You get the soft, rich muffin, the sweet jammy center, and that irresistible crumbly topping. They feel like a dessert disguised as a snack, which is honestly the best kind of treat. Secretly indulgent!
Frequently Asked Questions About PB&J Muffins
Yes, you definitely can use crunchy peanut butter if you prefer that texture. Just keep in mind it will add little peanut bits throughout the muffin. Creamy peanut butter provides a smoother, more consistent base texture which I personally prefer here.
Strawberry preserves are classic, but truly, almost any thick jam or preserves will work wonderfully. Raspberry, blackberry, peach, or even apricot jam would be delicious. Avoid watery jellies as they might make the muffins soggy.
I haven’t tested this recipe specifically with gluten-free flour blends. However, a good quality measure-for-measure gluten-free flour might work. Peanut butter provides a lot of structure, but the texture might be slightly different. Let me know if you try it.
Store the cooled muffins in an airtight container at room temperature. They are best enjoyed within 2 to 3 days. Because of the jam and crumb topping, they generally don’t need refrigeration unless your kitchen is very warm.
These muffins are naturally denser than typical bakery-style muffins. This is mainly due to the significant amount of peanut butter in the batter, which creates that rich, almost cookie-like texture we talked about. Don’t expect a super light and airy result, embrace the satisfying richness.
Absolutely. Once completely cooled, place the muffins in a freezer-safe airtight container or zip-top bag. They can be frozen for up to 2 months. Thaw them at room temperature or gently warm them in the microwave before serving.
The crumb topping mixture should be somewhat paste-like or sludgy when you mix it, thanks to the melted butter. As it bakes, the butter helps it crisp up into distinct crumbs. Ensure your butter was fully melted and that you mixed the sugars, cinnamon, salt, and butter well before adding the flour. Don’t overmix after adding the flour, just stir until combined.
Peanut Butter and Jelly Crumb Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
Description
These Peanut Butter and Jelly Crumb Muffins are wonderfully rich and tender, packed with creamy peanut butter flavor, sweet jam centers, and a delightful crumb topping! They offer a comforting taste reminiscent of the classic sandwich, perfect for breakfast or a snack.
Ingredients
For the Crumb Topping
- ⅓ cup (75g) packed light brown sugar
- ⅓ cup (70g) granulated sugar
- ¼ teaspoon (0.6g) ground cinnamon
- ¼ teaspoon (1.5g) salt
- ½ cup (110g) unsalted butter, melted
- 1 ½ cups (180g) all-purpose flour
For the Muffins
- 6 tablespoons (85g) unsalted butter
- ¾ cup (200g) creamy peanut butter
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon (5g) baking soda
- ¼ teaspoon (1.5g) salt
- ¼ teaspoon (0.6g) ground cinnamon
- 1 large egg, at room temperature
- ½ cup (110g) packed light brown sugar
- 2 teaspoons (10ml) vanilla extract
- ¾ cup (180ml) milk, whole or 2 percent recommended
- 12 ounces (340g) strawberry preserves or your favorite jam
Instructions
A Note Before Starting
These muffins are naturally denser and richer than typical muffins due to the substantial amount of peanut butter. Using peanut butter extract could lighten them, but we’re embracing the full flavor here. It helps to work efficiently once you start mixing, as the peanut butter mixture can firm up. I suggest having all your ingredients measured and ready before you begin.
For the Crumb Topping
- In a medium bowl, whisk together the light brown sugar, granulated sugar, ground cinnamon, salt, and melted butter until well combined.
- Continue whisking for about one to two minutes, allowing the sugars to start dissolving slightly.
- Switch to a wooden spoon and stir in the all-purpose flour. The mixture will become crumbly and somewhat paste-like. Set this aside while you prepare the muffin batter.
For the Muffins
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Lightly spray the inside of the liners with nonstick cooking spray. This helps prevent the dense batter from sticking. (Alternatively, you can skip liners if you thoroughly grease the muffin cups, but ensure muffins cool completely before removing).
- Combine the 6 tablespoons (86g) unsalted butter and the peanut butter in a microwave-safe bowl. Heat on high for 30 seconds, then stir thoroughly. If not fully melted and smooth, microwave in additional 15-second bursts, stirring after each, until ready. Set aside to cool slightly.
- In a separate medium bowl, whisk together the 1 3/4 cups (212g) all-purpose flour, baking soda, 1/4 teaspoon (1.5g) salt, and 1/4 teaspoon (0.6g) ground cinnamon. Set this dry mixture aside.
- In a large bowl, whisk the large egg, 1/2 cup (110g) packed light brown sugar, and vanilla extract until smooth.
- Pour the slightly cooled peanut butter and butter mixture into the egg mixture. Stir until everything is smooth and well combined. The batter will be somewhat thick at this stage.
- Add the dry ingredients to the wet ingredients. Stir until they are almost combined (the batter will be very thick).
- Pour in the milk and continue stirring just until a cohesive batter forms. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full. An ice cream scoop works well for uniform portions.
- Spoon about a tablespoon of strawberry preserves into the center of the batter in each muffin cup. Gently press the preserves down into the middle. It’s perfectly fine if some goes towards the sides.
- Generously sprinkle the prepared crumb topping over the batter in each cup.
- Bake for 18 to 22 minutes, or until a wooden skewer inserted into the muffin part (avoiding the jam) comes out clean or with moist crumbs attached.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. If you baked without liners, allow them to cool completely in the pan before gently lifting them out with an offset spatula or spoon. If using liners, try to let them cool significantly before peeling the liner away to prevent sticking.
Notes
Muffin Texture: As mentioned, these are dense, rich muffins thanks to the peanut butter. Don’t expect a light, airy texture.
Liners vs. No Liners: Spraying liners helps release the muffins easily. If you don’t use liners, grease the pan very well and ensure complete cooling before removal to prevent breakage.
Cooling: Letting the muffins cool properly is important, especially if you didn’t use liners. They firm up as they cool.
Crumb Topping: The topping mixture is meant to be crumbly and somewhat like a paste or sludge. This texture helps it bake into delicious crumbs on top.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 485
- Sugar: 35g
- Sodium: 310mg
- Fat: 25g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 8g
