Description
Peanut Butter & Jelly Muffins bring the nostalgic flavors of a classic PB&J sandwich into a soft, fluffy, and delicious muffin. These muffins have a rich peanut butter base with a sweet surprise of jelly in the center, creating the perfect balance of nutty and fruity flavors. Whether you’re looking for a fun breakfast option, a kid-friendly snack, or a unique bake sale treat, these muffins are sure to be a crowd-pleaser.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- ⅓ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ¾ cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- ½ cup jelly or jam (strawberry, grape, or your favorite flavor)
Ingredient Highlights
- Peanut Butter: Adds a rich, nutty flavor and keeps the muffins moist.
- Jelly or Jam: Provides a fruity contrast to the peanut butter, creating the perfect PB&J taste.
- Brown Sugar: Enhances moisture and adds a slight caramel-like sweetness.
- Melted Butter: Gives the muffins a soft, tender texture.
- Milk: Ensures a smooth batter and helps keep the muffins moist.
Instructions
Prepare the Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Incorporate the Milk: Gradually add the milk, mixing until fully combined.
- Mix in the Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Fill and Bake the Muffins:
- Fill the Muffin Cups: Spoon a tablespoon of batter into each muffin cup.
- Add the Jelly: Place a teaspoon of jelly or jam in the center of each muffin.
- Top with More Batter: Cover the jelly with another tablespoon of batter, ensuring it’s fully enclosed.
- Bake: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the batter portion (not the jelly) comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 10g
- Carbohydrates: 28g
- Protein: 6g