Peanut Butter and Jelly Muffins

November 29, 2008 By 90 Comments

Did you know that November is National Peanut Butter Lover’s Month? I didn’t either until Peanut Butter Boy told me so. Of course! Who else would be privy to this information? To celebrate not only Peanut Butter month but Peanut Butter Boy’s first blog anniversary on November 1(Coincidence? I think not. It was meant to be.) Nick (P.B.Boy) is asking for our favorite PB recipes. It’s not too late to be a part of it. Check out Peanut Butter Boy’s blog for the details and… just because. Nick has a lot of delicious, healthy, and innovative recipes. Each and everyone using his favorite ingredient!

Eating my Peanut Butter & Jelly Oatmeal Streusel Muffins (try saying that with a mouth full of peanut butter) is akin to eating a P.B. & Jelly sandwich. These are better, and handy to have around if you’re too busy to stop and fix a proper meal. Just grab and go; a ready made sandwich. They stick to the roof of your mouth just like one. Oatmeal, oat flour and honey (not to mention the P.B.) make them kind of healthy too!

P.B. & Jelly Oatmeal Streusel Muffins
(by Reeni)
1 and 1/3 cup oat flour or all-purpose flour
¾ cup rolled Oats
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 egg, beaten
¾ cup club soda
¼ cup vegetable oil
¼ cup honey
1 cup peanut butter
1/4 to 1/2 cup blueberry preserves or your favorite
Streusel topping:
3 tablespoons oat flour
3 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon butter
1 tablespoon peanut butter, chilled
2 tablespoons peanuts, optional
1. Grease a 12 muffin cup pan or line with paper baking cups. Preheat oven to 400 degrees.
2. In a large bowl combine flour, oats, baking powder, cinnamon and salt, set aside.
3. In a small bowl beat egg, add club soda, oil, and honey, and combine.
4. Add egg mixture and peanut butter to flour mixture, stir just until moistened and peanut butter is distributed throughout. A little lumpy is o.k. The dough will be thick.
5. Fill muffin cups ¾ full.
6. Make a little scoop/indent in the middle of each muffin with a small spoon and place about a teaspoon and a half of preserves in each. If you can cover some of the preserves with the scooped out dough, if some of the preserves are showing that is o.k.-the streusel topping will cover it.
7. To make the streusel topping combine the flour, sugar and cinnamon in a small bowl, cut in the butter and peanut butter until coarse crumbs form. If you would like to add nuts stir them in.
8. Top each muffin with the streusel topping.
9. Bake 18 minutes at 400 degrees.

Filed Under: Breakfast, Brunch, Dessert, Muffins, Oatmeal, Peanut Butter, Peanut Butter and Jelly Muffins, Snacks, Tea

Comments

  1. Joanna says:
    December 23, 2008 at 12:23 AM

    i keep coming back to these muffins because they just look so darn good. i will have to make them.

    Reply
  2. Joanna says:
    December 22, 2008 at 7:23 PM

    i keep coming back to these muffins because they just look so darn good. i will have to make them.

    Reply
  3. stephchows says:
    December 11, 2008 at 10:24 AM

    these look awesome! I love putting jam into muffins :)

    Reply
  4. stephchows says:
    December 11, 2008 at 5:24 AM

    these look awesome! I love putting jam into muffins :)

    Reply
  5. Maria says:
    December 4, 2008 at 9:51 AM

    I adore peanut butter and these with the jelly in the middle are my idea of a muffin!Mariax

    Reply
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