Peanut Butter & Jelly Muffin
Submitted by ladydi2
Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.
YIELD
1 dozenPREP
20 minCOOK
25 minREADY
50 minThese peanut butter muffins take the best sandwich ever invented and bake it into a tender, cakey form with a sticky, crunchy topping.
The peanut butter gets cut into the dry ingredients with a pastry blender, just like you’d handle butter for biscuits. This creates pockets of peanut butter throughout the crumb instead of a uniform, dense texture. Buttermilk keeps things moist and adds a slight tang that balances the sweetness.
The finishing move is what sets these apart: hot-from-the-oven muffins get brushed with melted jelly, then dipped into chopped toasted peanuts. That glossy, nutty crown is the whole reason to make these instead of just spreading PB&J on toast.
Pro Tips
- Use a pastry blender (or two forks) to cut the peanut butter and butter into the flour. This “biscuit method” is what gives the muffins their tender, flaky texture instead of a heavy, bread-like crumb.
- Don’t overmix once you add the wet ingredients. Stir just until combined. Lumpy batter makes better muffins than smooth batter.
- Brush the jelly on while the muffins are still piping hot so it soaks in slightly and acts as glue for the peanuts.
- Chunky peanut butter is a must for extra texture throughout the muffin.
Variations
- Use grape jelly for classic PB&J flavor, or try strawberry or raspberry preserves for a fruitier twist.
- Swap buttermilk for regular milk plus a tablespoon of white vinegar if you don’t have buttermilk on hand.
- Fold in mini chocolate chips for a peanut butter cup spin.
Ingredients
Directions
Preheat oven to 400℉ (200℃) and prepare 12 muffin cups.
Sift first 4 ingredients of dry mixture together.
With a pastry blender cut peanut butter and butter into dry mixture until mixture resembles coarse crumbs.
In a medium bowl beat eggs lightly and stir in buttermilk.
Add egg milk-mixture to coarse crumbs mixture and stir just until ingredients are blended.
Fill 12 prepared muffin cups ⅔ full.
Bake 20 to 25 minutes in preheated oven.
While muffins are cooking melt the jelly and finely chop the peanuts.
As soon as muffins are removed from the oven brush the tops with melted jelly and dip the tops into the chopped peanuts.
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