Peanut Butter and Jelly Muffins

"Fun muffins for kids (and adults, too!)."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by CandyTX photo by CandyTX
Ready In:
35mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat oven to 400.
  • Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
  • In a large mixing bowl, stir together flour, sugars, baking powder and salt.
  • Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
  • Add milk, oil and eggs and stir until moistened.
  • Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
  • Spoon remaining batter over the jam in each muffin cup.
  • Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

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Reviews

  1. Very different muffin recipie! I like cutting the PB into the batter before everything else is added, it gives them a very crumbly, moist texture -- no chewy or springy muffin here. These are a bit of a hassle -- messier than traditional muffins and the wells in the batter are a bit tricky. Also, I reccomend a tad more peanut butter, or use of an all-natural PB, to bring that taste to the top. Used whole wheat flour. Overall, fun and tasty muffin.
     
  2. Another great one parsley. Sometimes i add kisses in the center instead of jam.
     
  3. I was not impressed by these muffins. I added another 1/4 c. of milk so that it would spread out, and the overall flavor wasn't too exciting. Not worth the fat from the peanut butter and oil. Perhaps I just didn't have as good of luck, but I probably wont be making these again. If you do make these, be sure to cover the jam with another layer of batter. I also topped with a little turbino sugar. The appearance of these muffins was nice, but the flavor was just not impressive. However, I would like to add that this may be a good recipe for kids to snack on- it just doesn't fit the bill as a nice 'muffin'.
     
  4. Wow!! I LOVED these muffins!! The peanut butter flavour shines through. My muffins were very moist until the 4th day & then they started to get a little dry. I used raspberry jam & a little less of it than the recipe called for. I also chose to use the creamy pb. Other than that, I followed the recipe exactly & won't change a thing for the next time!!
     
  5. I used creamy pb and reduced the sugar just a little bit. I used field berry jam. They are beautiful and yummy. Thanks Parsley. Made for Market Tag.
     
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Tweaks

  1. This recipe was wonderful! I made them last night, and they're already all gone! They didn't come out perfect because I kind of overfilled the muffin cups, but it had a really great rustic look to them, which I loved. I used whole wheat flour and soy milk instead of regular--and also added vanilla. It was perfect! I also used a little more soy milk than called for--because I was worried about it being dry, but they're moist and wonderful! Thank you Parsley!
     

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