Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Spray liners with cooking spray; set aside.

  • In a large mixing bowl, combine 1 cup all-purpose flour, the whole-wheat flour, oats, baking soda, 1/4 tsp. salt, 1/2 tsp. cinnamon, and 1/2 cup brown sugar. In a separate bowl, whisk together the canola oil, milk, eggs, and vanilla. Add wet ingredients to dry ingredients; combine.

  • Fill liners 1/3 full, then add 1 tsp. peanut butter. Top with more muffin batter, then 1 tsp. jam. Swirl jam with a toothpick or a skewer.

  • Mix remaining 1/3 cup all-purpose flour, remaining 1/4 cup brown sugar, a pinch of salt, and remaining 1/4 tsp. cinnamon in a small bowl. Add butter; use a fork or your fingers to incorporate it into the mixture. Add 1 Tbs. topping to each muffin cup; bake 20 to 25 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for 5 minutes. Store muffins in an airtight container up to 2 days.


(Can we add a slice of fresh strawberry to the top f these before baking? Not sure how that will work with the streusel, but we need a prettier, more colorful muffin!)

Nutrition Facts

292 calories; 16 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 61 mg cholesterol; 158 mg sodium. 131 mg potassium; 33 g carbohydrates; 2 g fiber; 13 g sugar; 5 g protein; 0 g trans fatty acid; 396 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;