My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Wednesday
May082013

PB + J stuffed muffins with peanut butter crumble

I feel like I haven't blogged in a month.  What's it actually been?  2 days?  Such a strange feeling. 

Anyway.

The recipes are back!  Today we have snack/breakfast/dessert muffins and Friday I'll have a dee-licious weekend spring dinner to show you.  I actually started this recipe last week, but after 3 trials that were just so-so I took a little time off from the experimenting.  I knew it had potential so I wanted to give it one more go.

Peanut butter can solve just about any problem.  Don't you think?

However, too much peanut butter creates a problem.  A super dense muffin.  Not good.

The 4th trial was just what I was looking for.  The texture was much lighter and not as thick.  However, since I had to reduce the amount of peanut butter slightly, I knew the muffin wouldn't be as peanut-buttery-licious. 

To combat that problem I created a peanut butter crumb topping.  Ummm, yes.  Peanut butter crumb topping is now a thing.

The jelly stuffed center keeps these muffins extra moist and adds a nice fruity sweetness.

And if the peanut butter crumb topping isn't enough, there's always the option to drizzle more peanut butter overtop.

Print this!

PB + J Stuffed Muffins with Peanut Butter Crumble gluten-free, dairy free // yields 12-14 standard muffins

For the crumb topping:

  • 6 tablespoons gluten-free rolled oats
  • 3 tablespoons coconut sugar, or sucanat/pure cane sugar
  • 3 tablespoons gluten-free oat flour
  • 3 tablespoons creamy natural peanut butter
  • 1 tablespoon unrefined coconut oil, melted
  • pinch of salt
  1. In a bowl, whisk the peanut butter into the melted coconut oil until fully combined.
  2. Add all other ingredients to the bowl and mix with a fork until combined.  The mixture will be thick and crumbly.
  3. Set aside to sprinkle over muffins before baking.

For the muffins:

  • 1 cup gluten-free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup almond meal
  • 2 tablespoons ground flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup unsweetened almond milk
  • 1/2 cup + 1 tablespoon unsweetened applesauce
  • 6 tablespoons honey
  • 1/4 cup unrefined coconut oil, melted
  • 3 tablespoons natural creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • ~1/2 cup unsweetened jelly/jam
  1. Preheat your oven to 350* F and line a muffin tin with liners.
  2. Add all dry ingredients to a large bowl and stir to combine.
  3. In a medium bowl whisk the eggs together, then whisk in the milk, applesauce, and vanilla extract.
  4. In a small bowl whisk the peanut butter + honey into the melted coconut oil until fully combined.
  5. Add the peanut butter mixture to the egg/milk mixture and whisk vigorously until fully combined.
  6. Pour the wet into the dry and whisk until just combined.  Do not over stir.  Let sit 2-3 minutes.
  7. Fill the muffin liners a little over halfway and then top with 1 1/2 - 2 teaspoons jelly.  Cover the jelly with more batter leaving about 1/4-1/2-inch space from the top of the liner.
  8. Sprinkle crumble mixture overtop and bake for 24-28 minutes or until a toothpick comes out clean.  Go at an angle + slightly on the side with the toothpick to avoid the jelly.
  9. Let muffins fully cool before eating, as the texture will firm up during this time.

tips/substitutions:  If you can't tolerate oat flour feel free to sub a gluten-free all purpose blend instead of the oat flour at a 1:1 ratio.  Sub other ingredients at your own risk.  Raw buckwheat flour can be made by grinding raw buckwheat groats until flour-like in texture.  Almond meal can be made by grinding raw, unsalted almonds until flour-like in texture.  Sift out large pieces.  Flax meal can be ground from raw flax seeds + oat flour can be ground into flour from oat groats, steel cut oats, or rolled oats.


If you want a little less sugar for your PB + J muffins just leave off the crumb topping and finish with a swipe of peanut butter.  Simple as that!

Time to go feast on that dinner you're going to hear more about on Friday.  See you back here soon!

Ashley

 

 

 

Reader Comments (42)

Okay so I need to make these right now! PB+J is my favourite combo in the world!
You are genius!! These look killer girl!! YUM! I am totally doing the peanut butter drizzle too!
May 8, 2013 | Unregistered CommenterTieghan
Those look INCREDIBLE!!!
The texture of these muffins looks awesome! Need to try these. How do you do your drizzles so perfectly?!
May 8, 2013 | Unregistered CommenterAndrea
I just stuffed my face with pretzels and peanut butter and chocolate (second time that's happened today) but now I really want a muffin. With lots of peanut butter crumb topping.
May 8, 2013 | Unregistered CommenterAshlae
@Andrea - Put the peanut butter in a small plastic bag, cut a tiny tip off the end, and pipe it on! Perfect every time! :)

@Ashlae - Your comments always make my day. Can I come over for a snack? I'll bring the muffins.
May 8, 2013 | Registered CommenterAshley
I'll make the mimosas if you bring these to breakfast! Loving these!
I'll make the mimosas if you bring these to breakfast! Loving these!
I LOVE this, and so would any kid, I bet! The nutty muffin with bright jam in the middle, AND a peanut butter crumb AND peanut butter drizzle. Awesome.
May 8, 2013 | Unregistered CommenterSarah
Oh my goodness I want to cover EVERYTHING in my life with that peanut butter crumb topping!!!!!! ('everything in my life' meaning sweet potatoes, greek yogurt, smoothies, and these muffins:))
May 8, 2013 | Unregistered CommenterKylie @ immaeatthat
So you basically just took my dream muffin/dessert/breakfast/FOOD and made it into a reality! I bow down to your PB&J greatness! ;)
Looks like a perfect way to take a PB & J snack on the go without always making a sticky mess. The jelly inevitably always ends up out of the sandwich. I like the idea of containing it in a muffin.
Peanut butter crumb sounds like an excellent thing. I'm all for it and for these muffins.
May 9, 2013 | Unregistered CommenterKathryn
Awesome Pictures and like too good. thanks for sharing the useful information.
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May 9, 2013 | Unregistered CommenterSurrogacy India
I love PBJ -- and I totally know what you mean about dense PB muffins. These looks great!
These looks so cute and yummy, and I want one now
I was just thinking about a new recipe to try for my muffins...and I was thinking bout peanut butter. Thanks for the tip of not adding too much....cause I totally would have and ended up with a tough not tasty muffin. I love the drizzle too!
May 9, 2013 | Unregistered CommenterMaria Tadic
I need that straight up crumble rightnow, plus these amazing muffins, girl you go!
These look delicious! I had a peanut butter and jam cupcake once and it was delicious! I can't wait to try this.
OK, the peanut butter crumb topping is genius. I've been working on some peanut butter-banana-coconut muffins and haven't nailed it yet because the peanut butter is making it too dense... this is a perfect way to get that flavor without making the muffin dense! Love!
Ashley, you never cease to amaze me!! These look delicious. :)
I can't even tell you how badly I want this!
May 9, 2013 | Unregistered Commentersteph
OMG...amazing! I love it!
Wow, all I can do right now is drool... that is one gorgeous muffin that I would love to devour!
Wow, you have really outdone yourself with this one--pure genius! I cannot wait to make these...really wish I could just grab one off the screen and take a big bite! What flavor jam did you use?
and i just fell out of my chair drooling over those pictures. I have tried making something similar and they always came out very dense. boo. but i think you may have gotten perfection here. i have to make these :)

but could I use almond butter with this? hmmm....
You are amazing. I am afraid if I make these I will eat them all in one day! Funny-my internet connection is slow, so the pictures were taking forever to load, and the anticipation to see the inside of this muffin was killing me! lol :)
What a clever idea. PB&J all in a muffin. Genius!!!
These muffins are just SCREAMING my name. Oh my goodness. Peanut butter crumble. Would it be bad if I just made the crumble and ate that from a bowl? No? Good, because I'm going to!
I can't wait to try these. Maybe even with almond butter? And chocolate...somehow? But then it's not so much muffin as dessert hahahaha.
those pb muffins look so good plus nutrious in terms of the pb for protein. however, i'm not much of jelly fan so how do you think these would be without? too dry? ingredients not balanced correctly? thanks.
May 9, 2013 | Unregistered Commenterjacquie
@Kylie - Umm, I am loving your ideas for using the topping!!

@Lindsey - Strawberry!! [crofter's organic fruit-juice sweetened]

@Sonia - I think almond butter would as a sub but the flavor will definitely get lost in the muffin and topping, as it's much more neutral than peanut butter.

@Jodye - Sounds like a good idea to me and a great topping for things like ice cream and yogurt!!

@Jacquie - They would still be great!!! :)
May 9, 2013 | Registered CommenterAshley
I made these last night. Didn't have all the flours so I used about 1/4 cup wwpf. I also substituted pumpkin purée for applesauce. Instead of two chicken eggs I made two flax eggs. They still came out delicious! Thanks for a great recipe, the jelly in the middle is addicting :)
May 9, 2013 | Unregistered CommenterJen
Well I love this PB + J I love jelly and now I got the idea how this come in center. Is that way can also be applied to cakes. Do tell me I am much interested in knowing this.
May 10, 2013 | Unregistered CommenterAini Clive
Looks beayond delicious!!!
I love this... a well documented muffin, far healthier than most and with a dedicated combination loved by everyone. What more could one ask? And what's better is I have everything on hand to make these. Except time. That will come. Thanks for this.
May 11, 2013 | Unregistered CommenterKate
@Jen - So glad to hear they still turned out well with your modifications. Thanks for letting me know!
May 11, 2013 | Registered CommenterAshley
Oh god, YUM! I don't even like the peanut butter and jelly combination (weird, i know), but these look so insanely delicious that I've got to try them. A peanut butter crumble? You're a genius!
May 14, 2013 | Unregistered CommenterRuta
I can't wait to make these. How long do you think they could be stored for?
June 5, 2013 | Unregistered CommenterKrystle
These just went in the oven! They look so so good! I haven't been able to find light buckwheat flour nor raw groats, so instead I subbed in 1/2 cup ww flour and 1/4 cup white flour. I will report back when they come out as to how they turn out! By the way, that crumble is AMAZING. Next, I'm going to try it on your tripe chocolate quick bread! Mmmmm!
August 8, 2013 | Unregistered CommenterRebecca
I wanted to report back that using ww and ap flour in place of buckwheat turned out great!!
August 8, 2013 | Unregistered CommenterRebecca
loooove this recipe! thank you!
September 21, 2014 | Unregistered Commenterchristine

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