• For the muffins
  • 6 tbsp butter
  • 3/4 cup creamy peanut butter
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1/4 cup fat free milk
  • 1/2 cup fat free plain greek yogurt
  • 12 tbsp jelly (I used strawberry & grape)
  • For the topping
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 2 tbsp butter, melted
  • 1/4 cup flour
  1. Preheat oven to 350
  2. Line a muffin pan with liners or spray with nonstick spray
  3. In a microwave safe bowl combine butter and peanut butter and place in microwave for 30 seconds, and then stir, repeat as needed until melted and well combined, set aside
  4. In a bowl whisk together flour, baking soda & salt, set aside
  5. In the bowl of a stand mixer (or a large bowl you can use a hand mixer with) beat together egg, brown sugar and vanilla until smooth
  6. Add in peanut butter mixture and mix until well combined
  7. Add in milk & yogurt, mixing again until well combined
  8. Slowly add in flour mixture, mixing until just incorporated
  9. Using a ice cream scoop evenly divide batter into muffin pan
  10. Make a small indention in the center of each muffin, I used my thumb, and place a tablespoon of jelly in each hole
  11. In a small bowl combine all the topping ingredients until crumbly
  12. Evenly divide among the muffins, gently pressing the topping into the muffins
  13. Place in oven and bake for 16-18 minutes, or until toothpick inserted comes out clean
  14. Let cool for 5 minutes
These are so good! Tastes just like your favorite sandwich.