Vegan Peanut Butter & Jam Muffins with Peanut Streusel Topping

PB&J is such a classic and delicious combo, we never get tired of finding new ways to enjoy it! You’ll love the crunch and added peanut flavour of streusel topping and the surprising burst of peanut butter and your favourite jelly or jam inside. Serve them for a fun dessert, a lunchtime treat, or grab one for a sidekick to your coffee at breaktime.

Prep Time
15 minutes
Bake Time
22 to 25 minutes
Vegan Peanut Butter and Jam muffins on a breakfast table, some wrapped in paper in a basket and one cut open on a plate and serv

Muffin tin (standard 12-hole)

Paper liners (Jumbo or Tulip/Lotus) x 12

Medium bowl


Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Small bowl

Rubber spatula x 2


Large bowl x 2

Trigger style ice cream scoop OR small ladle

Thermometer (optional)

Wire cooling rack

Small offset spatula OR butterknife

12 muffins
For the peanut streusel topping:
  • ½ cup (125 g) all-purpose flour
  • ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
  • ⅓ cup (29 g) large flaked oats
  • ¼ cup (39 g) roasted peanuts (preferably salted), roughly chopped
  • ⅓ cup (95 g) peanut butter, smooth
  • 2 tbsp (30 ml) canola oil
For the flax egg:
  • 3 tbsp (45 ml) water
  • 1 tbsp (8 g) flax meal (ground flaxseeds)
For the peanut butter muffins:
  • 1⅓ cup (167 g) all-purpose flour
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (78 g) roasted peanuts (preferably salted), finely chopped
  • ½ cup (46 g) oat flour
  • 1½ tsp (7 g) baking powder
  • 1 tsp (5 g) baking soda
  • ¼ tsp (2 g) salt
  • 1 cup (250 ml) oat milk, unsweetened
  • 1 tbsp (15 ml) apple cider vinegar
  • ⅔ cup (190 g) peanut butter, smooth
  • ½ cup (125 ml) canola oil
  • 2 tsp (10 ml) pure vanilla extract
For the filling:
  • ½ cup (143 g) peanut butter, smooth
  • ½ cup (156 g / 125 ml) jam

Step 1

Preheat the oven to 425°F (218°C).

Step 2

Line a standard muffin tin with jumbo paper liners (see Chef’s Tips). Set aside.

For the peanut streusel topping:

Step 1

In a medium bowl, whisk together the flour, the Redpath® Golden Yellow Sugar, oats, and chopped peanuts.

Step 2

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.

For the flax egg:

Step 1

In a small bowl, mix the water and ground flax seeds until combined. Set aside for 5 minutes or until gelatinous.

For the peanut butter muffins:

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

Remove from oven and place onto a wire cooling rack to cool; 5 minutes.

Step 7

With a small offset spatula, gently lift each muffin out and place onto the wire cooling rack to cool completely.

Step 8

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.

Five Vegan Peanut Butter and Jam muffins in a muffin pan, and one on a counter cut in half, shown with a bag of Redpath Golden Yellow Sugar