Peanut butter and jelly sandwiches are a regular meal in our home; it is one of the only things that our picky toddler will eat. We also have both a plum and nectarine tree and a grape vine that we use the yield from to can jellies and jams. Our pantry is currently overflowing with spreadable fruit, and I was excited to get a chance to use it. I couldn’t think of something more fitting than this week’s Baked Sunday Morning assignment, Peanut Butter and Jelly Crumb Morning Muffins.
The one thing I really enjoyed about these muffins is there is no mixer required, so I was able to make these while my toddler slept. I made these according to the recipe (found here). They were slightly messy to bake, remove from the pan, and eat. The crumb topping didn’t really like to stay on the muffin, although I did push it into the muffin before baking. Maybe it was that I was bound and determined to use every last drop of topping, as it is my personal belief that you can never have too much crumb topping, so maybe that is where the problem lies. I also had about five extra muffins and I filled mine fuller than the recipe stated. Beware, these make way more than the book indicated. Although the number of muffins was off in the book, the days that these keep for is not. These really start to get weird on the second day.
These were just ok. We are cinnamon fans here, but found that the cinnamon in these muffins overshadowed the flavor of the peanut butter and jelly. I didn’t actually notice a difference between the different flavors of jelly I used as all I could taste was cinnamon. I am a huge fan of the peanut butter and jelly bars from Baked Explorations and I was expecting something as indulgent (with possibly less dirty dishes and butter), but these just fell short.