Peanut Butter and Jam Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
These Peanut Butter and Jam Muffins are perfect for breakfast, snack, tucked into a lunchbox or anytime.
  • ⅓ cup butter, softened
  • ¾ cup peanut butter
  • ¾ cup brown sugar, packed
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup milk
  • ½ cup sour cream
  • Strawberry jam or preserves of your choosing
Crumb Topping
  • 2 Tbsp. flour
  • 2 Tbsp. brown sugar
  • 2 Tbsp. white sugar
  • pinch of salt
  • ¼ cup butter
  1. Preheat the oven to 350F. Line a 12 tin muffin pan with cupcake liners and a 6 tin muffin pan. Mix the crumb topping ingredients together, cutting in the butter at the end. Set aside.
  2. Mix the flour, baking soda and salt together in a small bowl and set aside.
  3. Cream the peanut butter and butter together in a large bowl with a hand mixer. Add the brown sugar, egg and vanilla and beat well. Add the flour mixture in 3 batches alternating with the milk and sour cream. Mixing well after each addition.
  4. Fill the liners about ½ full wtih batter. Place a dollop (1 tsp.) of jam on each and then top with the rest of the batter.
  5. Top with the crumb topping. Bake 18-22 min. or until a cake tester comes out clean. Allow muffins to cool in the pan for 5 min. and then remove to cool further on a rack.
Recipe by Noshing With the Nolands at