Prep time: 30 minutes
Cook Time: 20 minutes
Total time: 50 minutes
Yield: 12 muffins
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon, divided
3/4 cup light brown sugar, divided
2 large eggs
1/2 cup (1 stick) plus 1 tablespoon melted unsalted butter, divided
1 cup unsweetened applesauce
1 cup Cinnamon Raisin Swirl peanut butter, divided
1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, stir together 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup peanut butter, 1 tablespoon butter and 1/4 teaspoon ground cinnamon. Use hands to squeeze mixture into large clumps; set aside.
3. In a separate bowl, whisk together remaining 1 1/2 cups flour, baking soda, baking powder and remaining 1/2 teaspoon cinnamon. In a separate large bowl, whisk together remaining 1/2 cup brown sugar, eggs, 1/2 cup melted butter and applesauce. Stir dry ingredients into wet ingredients until combined; spoon into prepared muffin tins (about 2/3 full). Add 1 tablespoon peanut butter to each cup; press peanut butter into batter with the back of a spoon and scoop enough batter over top to cover. Sprinkle each muffin with streusel mixture.
4. Bake muffins set on a large rimmed baking sheet about 20 minutes or until a tester comes out clean. Cool muffins in pan 15 minutes before removing.