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.
When im looking for a recipe for something I want to make I look at the how many 5 stars then read through the reviews. All i see in these reviews with 5 stars are people who havent even tried the recipe, just say they like pb&j but havent even made it. people need to stop reviewing something until they have tried it. Im sure this recipe is probably good, but stop misleading people looking for recipes if you havent even tried it yet.
I understand what you’re saying, Alex. I look at comments as well when I want to make a new recipe but I can’t control them rating it without having tried it.
Oh how very intersting! 🙂 Thanks for linking up with us at Tasty Tuedays! I’ve pinned these muffins & shared them iwth my followers!
Seriously, my 4 yr old could live on pb&j! He would absolutely love these, Paula! I’m pinning this to make sometime 🙂 Thanks so much for linking up to last week’s All My Bloggy Friends! I can’t wait to see what you share this week!
My son is a total PB&J fanatic. His birthday is in a few days! I’ll be making these for his breakfast! THANKS!
Yayy! I hope he LOVES them!!
My husband and son are pnj aholics and will love this recipe.
me too, well, at least a P aholic! haha!