We’re going all-American to celebrate Eleanor Roosevelt’s birthday. Posting date is October 11!
Peanut Butter and Jelly Crumb Morning Muffins
Author: Matt Lewis & Renato Poliafito
Yield: 12 muffins
For the Crumb
- ½ cup (75 g) lightly salted peanuts, toasted (see page 19)
- 1 cup (130 g) all-purpose flour
- 1⁄3 cup (75 g) firmly packed dark brown sugar
- ½ teaspoon kosher salt
- 3 ounces (¾ stick/85 g) unsalted butter, melted and warm
For the Peanut Butter and Jelly Muffins
- 1¾ cups (225 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) firmly packed dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (120 ml) whole milk
- ½ cup (115 g) sour cream (not low-fat)
- ½ cup (130 g) creamy peanut butter (natural is fine here)
- 1⁄3 cup (75 ml) canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1⁄3 to ½ cup (105 to 160 g) grape jelly
Make the Crumb
- Place the peanuts in the bowl of a small food processor and pulse until finely chopped (a few coarser crumbs won’t hurt), or finely chop them by hand.
- Transfer the chopped peanuts to a large bowl. Whisk in the flour, brown sugar, and salt. Drizzle the butter over the mixture and use a rubber spatula (or your very clean fingers) to fold and cut the ingredients together until the mixture is crumb-like. Set aside.
Make the Peanut Butter and Jelly Muffins
- Preheat the oven to 400°F (205°C). Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick cooking spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
- In a large bowl, whisk together the flour, both sugars, the baking powder, cinnamon, baking soda, and salt, breaking up any lumps of brown sugar if necessary.
- In another large bowl, whisk together the milk, sour cream, peanut butter, oil, egg, and vanilla.
- Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined.
- Drop about 2 tablespoons of batter into each cup of the prepared muffin pan. Use the back of a clean, lightly oiled spoon to flatten the batter out. Place 1 rounded teaspoon of grape jelly onto the muffin batter in each cup, trying to keep it in the center of the cup, if possible. Top the jelly with another 2 tablespoons of muffin batter to cover the jelly completely, using the back of a spoon to gently spread the batter into an even layer. The muffin cups should be not quite full. (You might end up with excess batter. Do not try to force it into the cups; simply make extra muffins.) Cover the surface of each muffin cup with a small handful of crumbs, pressing the mixture ever so gently so that it adheres to the top.
- Bake, rotating halfway through the baking time, until the crumb topping turns a golden brown, 14 to 18 minutes. Check them; if a toothpick inserted into a muffin near the edge (avoiding the jelly center) should come out clean (disregarding any topping or jelly that might stick), bake them for a minute more—these muffins might sink in the middle if not baked all the way.
- Let the muffins cool almost completely in the pan on a cooling rack. Since the crumb topping is messy, I found the easiest way to remove the muffins is to angle the muffin pan over the sink and tilt the pan until the muffins almost fall out. Grab each muffin and set it on the cooling rack until completely cool.
How to store: Serve the muffins within 24 hours. These muffins freeze well: Just wrap them in a few layers of plastic wrap to fend off frost.