Hey, hi everyone! Happy August 1st!
Today marks the start of back to school month here on the blog. I’ve decided that no matter how old or young you are, August just always feels like back to school month. And even though I’m no longer in school, I feel like it’s time to one, buy school supplies, two, get organized…and three? Eat all the PB&J muffins we can.
This back to school theme really just means that I have some recipes planned for this month that would be perfect for taking on the go, packing for lunch, as well as quick dinners for busy weeknights. The rest of the month is all about the summer produce that’s currently flourishing…aka all the zucchini, tomatoes, corn, peaches, nectarines, and berries!
It’s going to be a fun month…and delicious month, for sure.
Before I get way too far ahead of myself, maybe I should get to telling you guys about these muffins, huh?
Yup, let’s chat muffins!
Are you guys a fan of the classic PB&J? As a kid I actually wasn’t a fan. I LOVE peanut butter sandwiches, but I used to eat them minus the jelly. I was just never a jelly person, and to be perfectly honest, if I made a PB&J today, I’d still make it with just peanut butter (and I’d probably toast the bread too, for a nice warm, toasted PB sandwich). Don’t get me wrong, I would eat and enjoy a classic PB&J, but for some very odd reason when it comes to sandwiches I prefer them with solely peanut butter, is that weird? Anyone else the same way? I think it’s because I love peanut butter so much that spreading anything else on it just takes away from its creaminess and distracts from its flavor.
That said, I love also peanut butter and banana sandwiches…
Ok, clearly nothing I say makes sense and I have issues.
Anyway, even though I’m not super crazy about the classic sandwich combo, I love the combo in other foods like these muffins.
Oh these muffins, everyone over here loves them. Mom, Asher, Dad, me…everyone. I served these up to my mom, hot out of the oven as an afternoon snack and they were gone in about a minute. When things go that fast it means they are good. Okay and my mom loves peanut butter and jelly sandwiches, so these were pretty sure to be a hit with her.
Side Note: when I photographed these, Asher was over and when I was done she set up her own little photo shoot with them. If you follow along on Instagram, then you saw what I am talking about, but I wish I would have gotten a photo. So stinkin’ cute. I love that she wants to make her food look pretty like her big sister’s. She said, “Tieg, look, I set the muffins up and made them pretty like yours”. This basically made my week. Love her.
The muffin base is one I use all the time. It’s a mix of whole wheat flour, buttermilk, and greek yogurt. I decided to swirl in the peanut butter instead of incorporating it fully into the batter. I really wanted bits of creamy peanut butter and jelly just like in the classic sandwich, so swirls it was. <–it worked perfectly.
Swirls of peanut butter throughout the muffin and then a dollop of jelly on top (I used raspberry, but any fruit jelly will work). And then, to take these muffins a little over the top, I added an oatmeal streusel, which is basically just perfection.
The muffins are great minus the streusel too, but then when you have a choice between a muffin with streusel and muffin without, would you ever really pick the muffin without?
I certainly wouldn’t.
What’s great about these muffins is that they’re a pretty healthy on the go breakfast or afternoon snack. You can bake them up on Sunday and eat throughout the week or bring them with you to school or work for snacking. And if you have kids? Trust me, if they like PB&J than they’re going to love these. They’re handheld and super fun, which is always nice for kids…ok really, it’s nice for anyone.
Just telling it like it is.
PB&J Oat Streusel Muffins
- 1/2 cup melted coconut oil or butter
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup plain greek yogurt
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup creamy peanut butter
- 1/2 cup raspberry or strawberry jam
1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.
2. In a large mixing bowl, whisk together the oil, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and salt and mix until just combined.
3. Gently fold the peanut butter into the batter, being careful not to over mix. Remember, you're going for a peanut butter swirl look.
4. Divide the batter evenly among the prepared muffins tins. Using a spoon, make a teaspoon side indent in the middle of each muffin and spoon the jam into each.
5. To make the streusel. Combine the oats, flour, brown sugar, cinnamon and salt in a medium size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over muffins. Transfer to the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy!!
The perfect bite.