If you are looking for a quick and easy snack to make for the kiddos this peanut butter and jelly streusel muffin recipe is it. It really doesn’t get much tastier and easier than this, folks. Your kids will love it and you will too!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Basically, I’m out to figure out how many thousands of ways I can top an English muffin. You can go the tuna melt route, the mini apple pie route, the apple peanut butter delight route, and lots of other routes. And avenues. And directions.
This is probably the simplest route: Peanut butter and jelly with a nice streusel topping.
Viewer warning: The recipe you are about to see is very, very simple.”
All of those “routes” sound delicious, but I think I’ll stick with the peanut butter and jelly version for right now. Ree, you had me at “very simple.”
Ingredients
1/2 stick Cold Land O Lakes Salted Butter
1/2 cup Gold Medal Flour
1/2 cup Domino Brown Sugar
2 Tablespoons Quaker Oats (Quick Or Old-fashioned)
Dash Of Morton Salt
4 whole Whole Wheat English Muffins
1/4 cup Jif Peanut Butter
1/4 cup Smuckers Jelly Or Jam Of Your Choice
Instructions
Preheat the oven to 325 degrees. In a bowl, use a pastry cutter to cut together the butter, flour, brown sugar, oats, and salt until the mixture is slightly crumbly. Sprinkle in a couple of tablespoons of water if it seems too dry.
Split the muffins and spread on a thin layer of peanut butter, followed by jelly. Sprinkle the streusel topping evenly over the 8 muffins and pop it in the oven for 10 minutes. Turn up the heat to 350 and bake for another couple of minutes or until slightly golden on top.
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Quick Tip: These little muffins are a very quick and simple after-school snack.
Thank you to The Pioneer Woman for this great recipe.
