1. Preheat oven to 350.
2. Place the butter and peanut butter in a bowl and microwave for 30 seconds, stirring well. If not completely melted microwave again for 15 second intervals stirring in between until it is smooth liquid. Set aside to cool slightly.
3. In a bowl whisk together the flour, baking soda, salt and spices. set aside. Line a muffin tin with liners. spray the liners with nonstick cooking spray. You don’t really need to use liners if you grease or spray the tin well and let the muffins cool completely before gently lifting them out with a spoon.
4. In a large bowl, whisk together the egg, both sugars and vanilla extract until smooth. Stir in the butter and peanut butter, mix until smooth. The batter will be fairly thick. Add the dry ingredients and stir until almost combined, then add in the milk and stir until a batter forms, but DO NOT overtax. Fill the liners 3/4 full. I think it is fast and easy to use large scoop to measure an equal amount for each one. Spoon about a tablespoon of jame into the center of the batter, pushing it into the middle if you want. It is okay if is goes down the sides. Press the tops of each generously with crumb topping. Bake for 18-22 minutes. Let cool before trying to remove the muffins from the tin or liner.

Crumb Topping

1. To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a minute or two until the sugar begins to dissolve. Using a wooden spoon stir in the flour. The mixture will be crumb-like and pastey. Simply crumble and pat in onto the top of your jam laden muffins.