Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins are a fun twist on the same PBJ sandwich you grew up with. The peanut butter muffin is moist with a surprise strawberry jam center.

Prep Time5

Cook Time14

Total Time19

Servings:

Calories: 287kcal

Author: Karin and Ken

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 eggs large
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 to fit about 1 tablespoon (can do a little less) of jam in the middle of each muffin (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 for several minutes on a wire rack before removing from pan.

Notes

Create deeper wells in the muffins to hold the jam and keep it from spilling out, but be careful not to go all the way to the bottom.
Mix just until combined—overmixing the batter can make the muffins tough instead of soft and tender.
Handle the muffins carefully, because the jam will be very hot after baking. Let them cool for at least 10 minutes to avoid burns.
Jelly has a thinner consistency and milder fruit flavor since it doesn’t contain chunks, but it still works well in these muffins.

Nutrition