Happy National Peanut Butter and Jelly Day! As the mom of two kids who treat PB&J as a food group, I knew I had to make something fun to mark the day.

These Peanut Butter and Jelly Muffins are the perfect treat for PB&J day!

They start with a soft peanut butter muffin base, get a dollop of strawberry jelly, and are topped off with buttery crumbs. If you’re a peanut butter and jelly fan, you will love these muffins!

My kids gobbled these, and immediately asked for another. They said these are their “favorite muffins”.  Considering they’re muffin fanatics, that’s high praise!

These make a really great afternoon snack, but if you’re in the mood for something else – dessert maybe? – I’m linking up with some blogger friends to bring you a whole bunch of great options!

National Peanut Butter and Jelly Day Recipes

• Peanut Butter and Jelly Muffins by Kate’s Recipe Box
• PB & Marionberry J Fudge by Culinary Adventures with Camilla
• Peanut Butter and Jelly Hand Pies by Savory Moments
• PBJ Banana Bread by A Day in the Life on the Farm
• PB and J Fat Bombs by Our Good Life
• Peanut Butter and Jelly Pie by The Spiffy Cookie
• Peanut Butter and Jelly Bread Pudding by Cindy’s Recipes and Writings

Peanut Butter & Jelly Muffins

Makes 12 muffins

To make the muffin base:
6 Tbsp. unsalted butter
3/4 cup peanut butter
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 large egg
1/2 cup packed brown sugar
2 tsp. vanilla extract
3/4 cup milk
12 oz. strawberry jelly

For the crumb topping: 
1/3 cup brown sugar
1/3 cup sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup unsalted butter, melted
1 1/2 cup all-purpose flour

To make the muffin base: 
In a microwave-safe bowl, microwave the butter and peanut butter together for 30 seconds. Stir well, and continue to microwave in 15 second intervals, stirring well between each, until melted together. Set aside.

Preheat the oven to 350 degrees. Spray a muffin tin generously with nonstick spray.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, whisk together the egg, brown sugar, and vanilla. Whisk in the peanut butter until thoroughly combined. Stir in the dry ingredients until almost all moistened, then add milk and stir until just combined.

Divide batter between greased muffin wells. Top each with 1 Tbsp. strawberry jelly.

To make the crumb topping:
Stir together the melted butter, sugar, brown sugar, salt and cinnamon until well combined. Stir in the flour until crumbly.

Top the muffins generously with the crumb topping – don’t be afraid to really pack it on! As the muffins puff up as they cook, it’ll spread them out.

Bake for 20-25 minutes, until a knife inserted comes out clean.

adapted from How Sweet Eats