SunButter & Jelly Crumb Muffins

SunButter & Jelly Crumb Muffins

  • Start to finish: 50 Minutes
  • Makes: 12 Muffins
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6 tablespoon unsalted butter
3/4 cup SunButter® Creamy
1-3/4 cups all-purpose flour
1 teaspoon baking soda*
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/2 cup packed brown sugar
2 teaspoons vanilla extract
3/4 cup milk
12 tablespoons strawberry preserves

1/3 cup packed brown sugar
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1-1/2 cup all-purpose flour


IMPORTANT:  Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the muffin to turn a green color when cool. This is completely harmless! To help keep muffins from turning green you can reduce baking soda by half or a splash of lemon juice in the batter may also help.


Heat oven to 350°F. Spray muffin tin with non-stick spray or line with muffin liners. Set aside.

Place butter and SunButter in microwave safe bowl and microwave for 30 seconds, stirring well. If entire mixture is not stirable, microwave in 15 second increments, stirring well after each, until mixture is thoroughly blended. Set aside to cool slightly.

In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.

In large bowl, whisk together egg, brown sugar and vanilla until smooth. Stir in the SunButter mixture, mixing until smooth – the batter will be slightly thick. Add dry ingredients and stir until almost combined, batter will be very thick. Add milk and stir until batter forms, trying not to over mix.

Fill liners half way full with batter. Make a slight depression in center of batter and place one tablespoon of strawberry preserves into center. Set aside.

To make the crumb topping, whisk together sugar, brown sugar, cinnamon, salt and melted butter until combined and sugar begins to dissolve. Use a wooden spoon to stir in flour. The mixture will be crumb-like and dry.

Press a generous amount of crumb topping onto top of each muffin.

Bake for 25 to 30 minutes. Test with toothpick inserted at side of muffin, toothpick should come out mostly clean.

Let cool before removing from pan.


Calories 470, Calories from Fat 200, Total Fat 22g, Saturated Fat 10g, Trans Fat 0g, Cholesterol 50mg, Sodium 280mg, Carbohydrates 60g, Dietary Fiber 3g, Sugars 31g, Protein 8g, Vitamin A 10%, Vitamin C 0%, Calcium 6%, Iron 15%.