Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

Preheat the oven to 350 degrees and line 12 muffins tins with cupcake liners and spray the inside of the liners with nonstick cooking spray. Place the butter and peanut butter in a microwave-safe bowl and microwave for 30 seconds. Stir well until completely melted and mixed together.

In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, beat together the egg, brown sugar, and vanilla extract until smooth. Add the butter and peanut butter mixture and continue beating until well incorporated. Add the milk and yogurt and mix again. With the mixer on low speed, slowly add the dry ingredients and mix until just incorporated. The batter will be very thick.

Ingredients

  • for the muffins:
  • 6 tbsp unsalted butter
  • 3/4 cup peanut butter
  • 1-3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1/4 cup milk
  • 1/2 cup plain Greek yogurt
  • 9 oz berry (or Grape if you must) preserves
  • for the crumb topping:
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1-1/2 cup all purpose flour
Read the whole recipe on Erica's Sweet Tooth