Peanut Butter and Jelly Muffins
Enjoy Peanut Butter and Jelly Muffins, a family-friendly recipe that combines comfort and classic PB&J flavor in every bite!
Servings: 12
Calories: 288kcal
Equipment
- Muffins Trays
- Muffin Liners
- Mixing Bowls
- Measuring Cups and Spoons
- Wire Rack
Ingredients
- ½ cup creamy peanut butter
- 6 tablespoon butter unsalted (84.75 grams)
- 100 grams granulated sugar about ½ cup
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 250 grams all-purpose flour about 2 cups
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 10-12 tablespoon strawberry jam
Instructions
- Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.
- In a bowl, microwave butter and peanut butter for 30 seconds and stir well. If not fully melted, microwave again until melted (you should not need another 30 seconds).
- Add sugar, milk and vanilla extract, stir to incorporate. Add eggs and mix.
- With a spatula, mix in dry ingredients until there are no dry streaks.
- Divide evenly into 12 muffin cavities (I use a 3-tablespoon scoop to start then evenly divide any remaining batter).
- Make a small cavity in the center of each muffin to fit about 1 tablespoon (you can do a little less) of jam in the middle (if you want a very neat muffin make sure the jam is fully in the cavity, otherwise it will run down the sides). Bake for about 13-14 minutes or until golden.
- Remove from the oven and cool slightly on a wire rack before removing from pan.
Notes
- Jam Placement: Make a small well in the batter so the jam stays centered.
- Use Paper Liners: This makes removal easier and keeps the jam from sticking.
- Check Early: Muffins bake quickly, so keep an eye on them near the end.
- Cool Slightly: Let them rest before removing so the centers set properly.
- Don’t Overmix: Stir just until the dry ingredients are incorporated to keep muffins tender.
- Room Temperature: Store cooled peanut butter and jam muffins in an airtight container for up to 2 days.
- Refrigerator: In the fridge, place in an airtight container for up to 5 days.
- Freezer: These muffins freeze well for up to 3 months. Thaw at room temperature or warm slightly before serving.
Nutrition
Calories: 288kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 280mg | Potassium: 125mg | Fiber: 1g | Sugar: 18g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
