Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins Serves 12 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 Preheat oven to 350 Line a muffin pan with liners or spray with nonstick spray 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. In a bowl whisk together flour, baking soda & salt, set aside. 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. Add in peanut butter mixture and mix until well combined. Add in milk & yogurt, mixing again until well combined. Slowly add in flour mixture, mixing until just incorporated. Using a ice cream scoop evenly divide batter into muffin pan. Make a small indention in the center of each muffin, I used my thumb, and place a tablespoon of jelly in each hole. In a small bowl combine all the topping ingredients until crumbly. Evenly divide among the muffins, gently pressing the topping into the muffins. Place in oven and bake for 16-18 minutes, or until toothpick inserted comes out clean. Let cool for 5 minutes