🧁 PB&J Streusel Muffins (makes 12 muffins)
Ingredients:
Muffins:
1¾ cups of all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ teaspoon salt
½ cup of creamy peanut butter
1/3 cup vegetable oil (or melted butter)
1 large egg
¾ cup of milk
1 tsp vanilla extract
½ cup of grape or strawberry jelly for the filling.
Streusel topping:
½ cup of plain flour
¼ cup brown sugar
¼ cup of creamy peanut butter
3 tbsp cold butter, cubed
Pinch of salt
🔹 Instructions:
1. Prepare the streusel.
In a bowl, mix the flour, brown sugar and salt together.
Using a fork or your fingers, cut in the cold butter and peanut butter until the mixture is crumbly.
Refrigerate while preparing the batter.
2. Make the muffin batter:
Preheat the oven to 190°C (375°F).
Line a muffin tin with paper cases.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, mix the peanut butter, oil, egg, milk and vanilla until smooth.
Add the wet ingredients to the dry ingredients and mix just until combined (don’t overmix).
3. Assemble
Fill each muffin case halfway with batter.
Add one teaspoon of jam to the centre of each.
Cover with the remaining batter.
Sprinkle generously with the streusel topping.
4. Bake.
Bake for 18–22 minutes or until a toothpick inserted into the cake (avoiding the jelly) comes out clean.
Leave to cool in the tin for 5 minutes, then transfer to a cooling rack.
Tips:
Use thick jam to prevent leakage.
Warm the peanut butter slightly for easier mixing.
These freeze well for up to two months.