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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
Servings: 18 muffins
Calories Per Serving: 308 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Oat Streusel
- 1 1/2 cups old fashioned oats
- 3 tablespoons all purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons softened salted butter, cubed
Instructions
- 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.
My world would be in a panic if there were no PB in the house and additional jars in the pantry. PB spread on dark chocolate, bananas and apples, stirred into my oatmeal, spread on my finger…so YEAH, this recipe is the shizzle! Actually getting kind of drooly thinking of them, hee hee.
I love baking muffins and giving them to friends – this one is so up first on the docket. Love the Sunday bake to have a quick grab and go for work – excellent..And always vote for the crumbly streusel…you only live once 🙂 Thanks for our foray into August, yay!
Thank you so much, Tammy! I hope you love the muffins and happy Baking to you!
ps. my world would be in panic without peanut butter too. It’s a STAPLE in my house! Thanks for the kind comment! 🙂
I haven’t been in school (or university) for yeeeears now, but I still get that back-to-school feeling as August nears its end and there’s a chill in the air in the mornings. I guess you Colorado folks go back pretty early if you’re already thinking back to school! In any case, these muffins look amazing and I’d say they’re good for a work breakfast too haha.
Perfect for a work breakfast for sure!!! 🙂 thanks Natasha!
School doesn’t start until next month here in NY but I’ll take one of these muffins now!
Wow, late start!! How nice!
Thanks Gina!
Back to school is 3 weeks away here and my boys would love these!
How exciting!!
Thanks Matt!
Ohhhh myyyy goodnessssss PB&J is also my spirit animal ??????Anddd I just love, love, love that you use honey and Greek yogurt instead of sugar and milk. So much healthier that way and will make me feel less guilty when I can’t just eat one! ???Thank you for your blog, I just love your work, it’s so inspriting ?✌?
So happy you like it Kaitlyn! Thank you so much (:
These look so good! I made some banana bread donuts not to long ago with raspberry jam swirl and PB glaze that remind me of these!! Can’t wait to try them!
I was (am) also a fan of the plain peanut-butter sandwich. I had one every single day for lunch from first grade through high school and it is still my go-to sandwich when packing my lunch!
Ooo! Sounds delicious!!
Sounds like you might love these!!
Amazing pics! My husband would probably have to be hospitalized of malnutrition if we ran out of PB, jelly or bread for a month, since it’s pretty much his primary staple food. I love pb too but more likely spread plain on toast, or, skip the bread and smear it on a banana or apple. I think I’ll be making these really soon! We have some cherry jelly that would work perfectly….mmmm. Thanks for this!
Haha, if you love them, you love them!
Hope you guys love these!! Thanks!
This recipe had me at peanut butter! Throw in some jam and streusel topping, and I’m absolutely sold. I’ll be giving these muffins a whirl for sure 😉
Yay, hope you love them Leanne!
These muffins look absolutely incredible!
Thank you Cassandra!
Bet you and Asher had a great time shooting together Tieghan! These are perfect for back to school month. I never liked PB&J growing up, but as an adult I can’t get enough. Can’t wait to try these!
We had a blast!! Hope you love them Mary Ann!
These look great for a quick morning grab heading out the door!
Quick question. Do you use full fat yogurt? What do you prefer? We usually have fat free on hand, but I know it sometimes doesn’t work in baked goods.
Hi! I use either or. I prefer full fat, but actually used fat free for these muffins because that is what I had hand. Use what works best for you! hope you love the muffins!
ah! i’m not ready for back to school(!), but i agree with you – even as an adult with no kids, this time of year just feels nostalgic. love these muffins, can’t wait to try them!
Thanks Jess! Hope you love the muffins!
I am the same way about jelly on peanut butter. I have never wanted it on my sandwich. Of course my husband says I just put enough pb to smell on my bread or crackers. HA!! I also like to eat a banana with it but don’t want it on it. I know I am a bit strange but that is the way I like it.
These muffins do look tasty.
School starts in our county today! Glad I don’t have to do it any more. Retired 6 years ago. (-:
Everyone has their ways to eat them!
Thanks a ton Charlotte!
They look so delicious! I can totally eat a couple every morning every day, and I won’t get tired at all.
Feel the same way!!
Absolutely love these Tieghan. PB&J is my spirit animal so these are definitely on my list for back to school… even though I’m not in school…
Haha The best kind of back to school list!