PB and J Crumble Muffins
Try this PB and J crumble muffins recipe.
Try this PB and J crumble muffins recipe.
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp brown sugar
- for the crumb topping
- 2.5 tbsp flour
- 1/3 upunsweetened apple sauce
- 1 1/3 cup all purpose flour
- 3 tbsp light peanut butter
- 1 egg white (i use the carton of liquid egg white 1 is 2tbsp)
- 1/2 cup milk (i used skim)
- 5.5 tbsp reduced sugar strawberry jam
- 3/4 tbsp melted butter (or calories reduced margarine)
- Carbohydrate 21.8503213311832 g
- Cholesterol 0.272222221669927 mg
- Fat 0.195402619077841 g
- Fiber 0.372775590091857 g
- Protein 1.66268565793355 g
- Saturated Fat 0.0587295241627809 g
- Serving Size 1 1 Serving (32g)
- Sodium 10.020130048461 mg
- Sugar 21.4775457410913 g
- Trans Fat 0.0480596350457241 g
- Calories 96 calories
Step-by-step
- Preheat oven to 350F and spray a regular sized 12 hole muffin tin with non stick spray.
- In a large bowl beat together your egg, egg white and brown sugar, add in 2 Tbsp of peanut butter (leaving 1Tbsp aside) and continue beating.
- Stir in your apple sauce, milk and vanilla extract.
- Mix in flour and baking powder.
- Use ½ of your batter and evenly divide over your 12 muffin cups.
- Place 4 Tbsp (1/4 cup) of your jam in a little zip lock bag (you will be saving the other 1.5Tbsp for your topping) cut off tip of bag and pipe over 12 muffins in the center.
- Melt your remaining 1Tbsp of peanut butter in a small bowl for 45 seconds in microwave, using a small spoon drizzle over your muffins.
- Top muffins with remaining batter.
- In a small bowl mix your 2 Tbsp brown sugar and 2.5Tbsp of flour together, stir in your melted butter until a crumb texture forms, sprinkle over your 12 muffins.
- Take your remaining 1.5Tbsp of jam and melt in microwave for 25 seconds, use a spoon and drizzle over your 12 muffins.
- Bake in oven for 25 minutes, let cool for 5 minutes.
- Makes 12 muffins.
PB and J Crumble Muffins: A Busy Mom's Sweet Treat
Life as a mom is a whirlwind. Between school runs, work deadlines, and endless to-do lists, finding time for anything, let alone baking, often feels impossible. But sometimes, a little bit of sweetness is exactly what you need to recharge and reconnect with yourself. These PB and J crumble muffins are my go-to recipe when I crave a comforting treat without spending hours in the kitchen. They're quick, easy, and utterly delicious – perfect for a busy weekday morning or a weekend brunch.
The beauty of this recipe lies in its simplicity. It uses pantry staples that I usually have on hand, meaning I can whip up a batch whenever the mood strikes. The combination of creamy peanut butter, sweet strawberry jam, and a crunchy crumble topping is a delightful balance of textures and flavors. My kids absolutely adore them, and honestly, so do I. They're the perfect way to start the day, fuel an afternoon slump, or satisfy a sweet craving without feeling guilty. The best part? I can often adapt the recipe based on what I have available. Sometimes I'll use different types of jam – raspberry or grape are equally delicious – or I'll experiment with other nut butters. The flexibility is a lifesaver on busy days when I'm short on time or specific ingredients.
The Secret to Success: Don't be afraid to experiment with this recipe! The beauty of baking is the freedom to adapt and personalize recipes to your liking. Try different types of jam, add in some chocolate chips for extra indulgence, or use a different type of nut butter. The possibilities are endless!
Beyond the Recipe: This isn't just about baking; it's about creating a little bit of joy and normalcy in a hectic routine. The aroma of warm muffins baking in the oven is comforting and instantly uplifting. It's a small act of self-care that reminds me to slow down and appreciate the little things. For me, it's a connection to simpler times, a reminder that even amidst the chaos of motherhood, there's always room for a delicious, homemade treat.
So, next time you're feeling overwhelmed, I encourage you to try this recipe. It's more than just a muffin; it's a moment of peace in the midst of a busy day, a delicious reminder that even the simplest things can bring a smile to your face. And if your kids are anything like mine, they’ll be begging for more!
Tips for Baking Success:
- Prep Ahead: Measure out all your ingredients before you start baking to make the process smoother and faster.
- Don't Overmix: Overmixing the batter can lead to tough muffins, so mix until just combined.
- Muffin Tin Prep: Using a non-stick muffin tin or lining the cups with paper liners is highly recommended for easy muffin removal.
- Cooling Time: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Variations:
- Different Jams: Experiment with other fruit jams like raspberry, blackberry, or apricot.
- Nut Butter Swap: Use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
- Add-ins: Incorporate chocolate chips, chopped nuts, or dried fruit into the batter.
- Spice it Up: Add a dash of cinnamon or nutmeg to the batter for a warm, spiced muffin.
