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Preheat the oven to 350 degrees F.
Place the butter and peanut butter together in a bowl and microwave for 30 seconds, stirring well. If the entire mixture is not melted, microwave in 15 second increments, stirring well after each, until it is. Set aside to cool slightly.
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 spray.
In a large bowl, whisk together the egg, brown sugar and vanilla extract until smooth.
Stir in the butter and peanut butter, mixing until smooth.
Add in the dry ingredients and stir until almost combined, then add in the milk and stir until a batter forms.
Fill the liners ¾ of the way full. Press a tablespoon of the strawberry preserves into the center of the batter.
Press the tops of each generously with the crumb topping.
Bake for 18 to 22 minutes. Let cool before trying to remove the muffins.