PB&J Stuffed Muffins

Fluffy muffins stuffed with creamy peanut butter and blackberryjam, topped with a peanut buttery streusel and a drizzle ofblackberry icing!

While the sandwich options are literally endless in this world, there’s no sandwich combo that’s more comforting nor iconicthan the good ol’ PB and J. It’s usuallythe first sandwich we’re introduced to as children, and that love at first bite is never forgotten.

There’s something so magical about this classic combo. Maybe I’m mostly speaking for myself here, but why is it that it’s impossible NOT to get sick of this heavenly matrimony? You’d think that after spending my entire childhood as well as most of my adulthood consuming PB&J’s, I’d be over it already. Nope! Not the case AT ALL.My love for this perfect collision of flavors shallnever cease to exist. As is clearly evident in these PB&J STUFFED Muffins!

Lately, I’ve been a little obsessed with stuffed muffins. Just like my Death By Chocolate Muffins which are filledwith Nutella, these muffins are LOADED with all sorts of wonderful flavors and textures.

Because not only are these pillowy gems filled with peanut butter, but they’re also filled with blackberry jam! So you KNOWthese muffins are a hefty force to be reckoned with. Andif you’re not the blackberry type, feel free to substitute it with any other type of jam you have or enjoy–raspberry, huckleberry, marionberry, strawberry…the list goes on!

SinceI decided to fill these muffins with both peanut butter and jam, I kept the base of the batter simple and somewhat vanilla. It’s the perfect batter for these muffinsbecause not only is itdeliciously moist and sweet on its own, but it’s thick enough to create anestto hold BOTH the peanut butter and the jam when filling the muffin pan.

My process for filling the muffins was very simple, really. After spraying the panwith nonstick cooking spray, I scooped about 2-3 Tablespoons of the batter into each muffin well. Then I used two forks to gently spread the batter into the bottom and up the sides of the muffin well. A dollop of peanut butter was placed into each muffin “nest”, followed by a dollop of jam, then a scoop of batter was placed on top and spread out evenly to assure that both fillings were completely covered withbatter. This process might seem rather tedious, but trust me, it’s SO WORTH IT.

Since filling these muffins with peanut butter wasn’t enough peanut buttery goodness for my standards, I also generously topped them with a peanut butter streusel. It’s a simple mixture of flour, brown sugar, butter, and of course, peanut butter. Once combined, this streusel wassprinkled (more like caked) on top of each muffin before taking theirbeauty rest in the oven.

To even the playing field, I drizzled these puffy muffies with a glorious drizzle of blackberry icing. While any berry will do, I decided to stick with the same jam I used inside of the muffins. All I did was strain my jam through a fine sieve to remove any seeds, then I warmed it in the microwave for a few seconds and whiskedit up with some powdered sugar, a little vanilla and lemon juice, and a tad bit of milk. Once the muffins hadcooled slightly, I drizzled the icing on top.

Fluffy muffins stuffed with creamy peanut butter and blackberryjam, topped with a peanut buttery streusel and a drizzle ofblackberry icing!

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast

Cuisine American

Servings 15 Muffins

Ingredients

Muffins:

2 ¾ cup all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened at room temperature
½ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cup sour cream
1 cup Peanut Butter
½ cup Berry Jam (blackberry, raspberry, etc.)*

Streusel:

⅓ cup creamy peanut butter
2 Tablespoons butter
⅔ cup all-purpose flour
¼ cup brown sugar

Berry Glaze:

1 ½ Tablespoon seedless jam**
1 Tablespoon milk
½ teaspoon vanilla
¼ teaspoon lemon juice
¾ cup powdered sugar sifted

Instructions

Make the Muffins:

Preheat oven to 400ºF and spray a muffin pan with nonstick cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together; set aside.
In a stand-mixer fitted with a paddle attachment, cream the butter and both sugars together on medium-high until light and fluffy--about 3 minutes.Add eggs, one at a time, mixing well after each addition. Add vanilla.
Mix in a third of the flourmixture, followed by a third of the sour cream. Continue to alternate between the dry mixture and sour cream, until everything has been incorporated.Batter will be VERY thick.
Scoop about 2 Tablespoons of the batter into eachmuffin well, usingtwo forks to spread batter into the bottom and up the sides of the muffin well.
Spoon about 1 Tablespoon of peanut butter into the center of the muffin batter and top with about a teaspoon of the jam. Top with about 1-2 Tablespoons of batter, ensuring the peanut butter and jam are completely covered.

Make the Streusel:

Use a fork tocombine the peanut butter, butter, flour, and brown sugar in a medium bowl until moistcrumbs form.
Spoonabout a tablespoon or two of the streusel on top of each muffin, making sure that all of the batter is covered.Bake for 20 minutes, or until streusel is golden brown and toothpick inserted in the center comes out with few crumbs.***

Notes

*I used blackberry jam.

**I just put my regular jam through a fine sieve to get all the seeds.

***If streusel starts to brown too much, place a sheet of tin foil on top during the last 5 minutes of baking.

Muffins are best eaten fresh, but will last 4 days in an airtight container at room temperature; or in the freezer for up to 4 months.

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