In a bowl, combine crumbs and 2 Tbsp sugar. Stir in butter; set aside.
In another bowl, combine the flour, baking powder, salt and remaining sugar.
whisk together egg, milk and oil; stir into dry ingredients just until moistened.
Place peanut butter in a microwave-safe bowl. Cover and microwave on HIGH for 20 to 30 seconds or until softened. Fold into batter.
Press about 1 Tbsp reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400°s; F for 15 to 18 minutes or until a wooden pick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack to cool completely.