Preheat the oven to 425°F (218°C).
Line a standard muffin tin with jumbo paper liners (see Chef’s Tips). Set aside.
In a medium bowl, whisk together the flour, the Redpath® Golden Yellow Sugar, oats, and chopped peanuts.
In a small bowl, mix the peanut butter and oil until combined. Add to the dry ingredients and work in with a fork until the mixture resembles small peas.
In a small bowl, mix the water and ground flax seeds until combined. Set aside for 5 minutes or until gelatinous.
In a large bowl, whisk together the all-purpose flour, the Redpath® Golden Yellow Sugar, finely chopped peanuts, oat flour, baking powder, baking soda, and salt until thoroughly combined.
In a separate bowl, whisk together the oat milk and apple cider vinegar. Let sit for 5 minutes or until slightly thickened. Whisk in the peanut butter, canola oil, flax egg, and vanilla extract until well mixed.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. With a large rubber spatula, gently fold the wet ingredients together with the dry ingredients until no flour streaks remain; do not overmix as this will yield muffins that are dense and chewy. Let sit for 10 to 15 minutes to allow the flour to hydrate and any gluten formed to relax.
With a trigger-style ice cream scoop or a small ladle, fill the liners halfway with batter. Place approximately 2 teaspoons (12 grams) of peanut butter into each well. Add approximately 2 teaspoons (13 grams / 10 ml) jam on top of the peanut butter. Cover the peanut butter and jam with more batter; the liners will be completely filled.
Sprinkle the tops generously with the peanut streusel topping; squeeze the streusel together for larger clumps. Gently pat the streusel onto the tops to adhere. Place muffins into the preheated oven. Bake for 10 minutes. Reduce the oven temperature to 350°F (177°C) and bake for an additional 12 to 15 minutes or until tops are golden brown, and when gently pressed, the tops spring back (see Chef’s Tips).
Remove from oven and place onto a wire cooling rack to cool; 5 minutes.
With a small offset spatula, gently lift each muffin out and place onto the wire cooling rack to cool completely.
If planning to eat within 3 days, store completely cooled muffins at room temperature in an airtight container lined with paper towels to absorb moisture. If not, store in a single layer in an airtight container or in a large freezer bag in the freezer for up to 3 months.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If ground flax seeds are unavailable, 1 tablespoon of chia seeds can be substituted.
*Jumbo paper liners are cupcake liners that are slightly taller than the standard size (2 inches in height). They are approximately ¼-inch taller and are necessary for this recipe to ensure the batter and topping stay in place while baking. Tulip or lotus-style liners can also be used, as these liners are taller than 2¼ inches in height and can easily accommodate the batter and streusel topping, creating a bakery-style, professional look.
*Crunchy peanut butter can be substituted for the smooth peanut butter if a more textured muffin is desired.
*Thicker jams are preferable over runny ones. Any jam can be used (e.g. strawberry, grape, blueberry, raspberry, etc.).
*A thermometer can be used to test the doneness of the muffins. Muffins are done when an internal temperature of 190°F (88°C) or higher is reached.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar; note that the resulting muffins will have a more pronounced caramel flavour, and the colour of the muffins will be darker.
*Do not cool muffins completely in the tin as this will steam the bottoms, creating muffins with a soggy base.