PEANUT BUTTER AND JELLY MUFFINS
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Peanut
PEANUT BUTTER AND JELLY MUFFINS
If you like Peanut
These muffins are tender and full of flavor. However, for me, the best part is how simple they are to make.
- You mix the dry ingredients together.
- then you mix the wet ingredients together.
- Next, you combine the wet and dry ingredients.
- Don’t over-stir the batter. That’s really the only thing you need to be careful with.
- Bake
- and the best part, enjoy!!
INGREDIENTS YOU’LL NEED
- All-purpose flour.
- Baking powder.
- Salt.
- Sugar.
- Buttermilk.
- Peanut
butter . I prefer smooth peanutbutter . Natural peanutbutter doesn’t work well in this recipe. - Eggs.
- Vegetable oil.
- Jelly or seedless jam.
HOW LONG DO YOU BAKE PEANUT BUTTER AND JELLY MUFFINS?
- For 12 regular muffins, cook them for 15 to 18 minutes.
- Mini muffins (about 24) for 10-12 minutes.
- Cook Jumbo muffins 20-24 for minutes. You’ll get about 6 jumbos with this recipe.
The first time you cook any recipe, start checking for doneness at the shortest time. Make notes of time and the pan you used for next time.
WHAT IF I DON’T HAVE BUTTERMILK?
You can make buttermilk.
To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of whole milk. Stir to combine, and allow to sit for 5 to 10 minutes until slightly thickened and curdled.
MORE RECIPES YOU’LL ENJOY!
- Cream Cheese Sausage Rotel Dip Quiche
- Fluffy Cottage Egg Casserole
- Bacon Havarti Quiche Recipe
- Buttermilk biscuits
- On-the-go Breakfasts
- Crock Pot Crack Chicken
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
I updated this post from an earlier version dated July 2013. I made new photos and simplified the recipe instructions.
Peanut Butter and Jelly Muffins
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3/4 cup granulated sugar
- 1 cup buttermilk
- ¾ cup peanut butter smooth
- 2 large eggs
- ⅓ cup vegetable oil
- ½ teaspoon pure vanilla extract
- 2 Tablespoon jelly or seedless jam I used grape
Instructions
- Preheat oven to 400°F. Line a 12-hole muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the eggs and sugar. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until combined
- Add the dry ingredients and fold in until just combined. Do not overmix.
- Spoon the batter only halfway in the muffin pan. Add about 1 teaspoon of jam to the center of the batter, then top with the remaining batter, filling to the top.
- Next, add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it. (Note: you can microwave the jam until slightly warm to make it easier to swirl into the batter.)
- Bake for 15 – 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a wire rack to cool completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Oh, dear! I’m in the middle of making these and just realized you don’t have the amount of vanilla in the ingredients list. It will be too late for this batch, but for the future, how much vanilla should I use?
Thanks!
Thanks for letting me know and apologies for the error. I use 1/2 teaspoon and I corrected the recipe.