Peanut Butter & Jelly Streusel Muffins

Peanut Butter & Jelly Streusel Muffins

Came across this recipe on the Food52 website and just had to try them. 

The rolled oats in the mix seem to give the muffins a bit of “body” so they are quite filling.

The recipe was to make 12 but I only got 10 large muffins from it. I was using a standard muffin tin, not the one you would use to make butterfly cakes.

Makes 10-12

1¾ cup plain flour

1 cup old-fashioned rolled oats

½ cup dark brown sugar

1 tsp baking powder

1 pinch salt

1 cup milk

4 tbsp butter, melted

1 egg, beaten

1 tsp vanilla extract

½ cup raspberry jam

For the streusel topping:

¼ cup flour

⅓ cup old-fashioned rolled oats

⅓ cup peanut butter, (chunky or smooth)

2 tbsp dark brown sugar

1 tbsp butter

Pre-heat the oven to Gas 4/180ºC

For the muffins, mix the flour, oats, brown sugar, baking powder and salt.

Mix together the milk, butter, egg and vanilla extract.

Mix the wet into the dry ingredients, quickly and gently until the flour is mixed in, but don’t overmix or your muffins will be dense.

In a separate bowl, mix the streusel toppings and gently mix with your fingers to form a crumbly mixture.

Butter the muffin pans or use muffin cases.  Spoon the batter into the cases.  (The recipe said almost to the top but mine were large muffin cases and they were only half full in 10. Maybe it was supposed to be butterfly cake sized muffins?)

Spoon a generous dollop (yes that is a scientific term) of raspberry jam on top of the batter and top with about a tbsp. of the streusel mix.

Bake 20-25 minutes.  They are done when  they are just turning golden brown and a skewer inserted into the middle comes out clean.