Vegan PBJ Muffins with Peanut Butter Streusel

These delicious PBJ Muffins are filled with homemade strawberry chia jam and topped with Peanut Butter Streusel. So soft and fluffy!

As someone not from the US, I never understood what the big deal was with whole PBJ thing. What a fool I was! Remember the Chocolate Peanut Butter Pancakes? My can’t-get-enough-of-peanut-butter-craze pretty much started with these but it’s not ending here. PB also found its way into these delicious muffins!

The muffins are filled with a super quick and yummy Strawberry Chia Jam and topped with 3-ingredient Peanut Butter Streusel. This is PBJ perfection, I’m telling you! The muffin base is so soft and fluffy.. I’d give anything for a PBJ muffin pillow!

Just like you would make regular streusel, you just use peanut butter instead of butter to make these amazing PB Streusel.

The recipe yields a smaller batch – 4 muffins. I have been baking a lot lately, and I didn’t want to deal with all the leftover muffins from a 12-muffin-tray, that’s why I made a small household-batch. If you need/want more, you can always double/triple the recipe.

Vegan PBJ Muffins with Peanut Butter Streusel

These delicious PBJ Muffins are filled with homemade strawberry chia jam and topped with Peanut Butter Streusel. All vegan and plant-based! Delicious!

5 from 1 vote

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Course: Dessert

Cuisine: American, Vegan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Author: Elephantastic Vegan

Ingredients

Ingredients for the muffin base

• 2/3 cup all-purpose flour , sifted
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1 pinch baking soda
• 1 pinch salt
• 1 teaspoon coconut oil liquid
• 1/3 cup almond milk or your favorite plant-based milk
• 1/4 teaspoon coconut vinegar*
• 1/4 teaspoon vanilla extract

Quick Strawberry Chia Jam

• 1 cup frozen strawberries
• 1 teaspoon maple syrup
• 1/2 teaspoon chia seeds

Ingredients for the Peanut Butter Streusel

• 1 tablespoon peanut butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon granulated sugar

US Customary - Metric

Instructions

Instructions

• For the strawberry chia jam, heat the frozen strawberries in a small pot, add the maple syrup and let them cook on medium heat until soft. Mash them with a fork, add the chia seeds and give it a quick mix. Take the pot off the stove and let it sit for about an hour to thicken.
• Pre-heat oven to 360°F/180°C.
• In a mixing bowl, combine all the dry ingredients for the muffin base, whisk, then add in the wet ingredients for the muffin base and whisk again until it's a smooth batter.
• For the peanut butter streusel: Combine the peanut butter, flour and sugar in a bowl and mash and whisk with a fork until it's nice and crumbly.
• Fill the muffin batter in muffin wrappers or use a lightly oiled muffin pan. Top with about 1 teaspoon strawberry chia jam per muffin and press it into the batter a bit. Sprinkle the peanut butter streusel on top. Bake the muffins in the oven for about 20 minutes until golden. Let them cool off a bit before enjoying them!

Notes

*Coconut vinegar is mild vinegar which I prefer for my baked goods. You can substitute it with apple cider vinegar for example.

Estimated Nutrition Info

Calories: 145kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 73mg | Sugar: 6g | Calcium: 42mg | Iron: 1.1mg

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