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Peanut Butter & Jelly Muffins

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Submitted by dragon44

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

YIELD

1 dozen

PREP

20 min

COOK

17 min

READY

45 min

The childhood sandwich, reimagined as a muffin. Whole wheat flour and crunchy peanut butter form a tender, nutty crumb, and a spoonful of fruit preserves hides in the center of each one. Bite through and you hit that warm, jammy pocket.

Cutting the peanut butter into the dry ingredients with a pastry blender (or two forks) is the technique that makes these special. It distributes the peanut butter in small pieces throughout the flour, creating flaky pockets of richness, almost like making a biscuit dough. Don’t just stir it in or you’ll get a dense, gummy muffin.

Stir the wet ingredients into the dry just until the flour is moistened. A few lumps are fine. Overmixing whole wheat batter makes tough muffins since whole wheat flour develops gluten faster than all-purpose.

The layering method (batter, preserves, batter) keeps the jam suspended in the center rather than sinking to the bottom.

Kitchen Tips

  • Use a thick, chunky preserve rather than runny jelly; it holds its shape better in the center
  • Grape, strawberry, or raspberry preserves all work; pick your favorite PB&J combo
  • Don’t overfill the cups; two tablespoons per layer is the right amount

Variations

  • Use creamy peanut butter for a smoother texture, though you’ll lose the nutty crunch
  • Swap whole wheat for half all-purpose, half whole wheat if you prefer a lighter muffin
  • Drizzle a thin peanut butter glaze on top: mix 2 tablespoons melted PB with powdered sugar and milk

Ingredients

2 473
½ 118
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML PEANUT BUTTER
crunchy style
¾ 177
CUP ML MILK, SKIM
2 2
SMALL SMALL EGGS
¼ 59
CUP ML FRUIT PRESERF *

Directions

Combine the flour, sugar, baking powder and the salt in a mixing bowl.

Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs.

Add the milk and eggs all at once, stirring until the flour is moistened.

Place 2 tablespoons of the batter into a greased, fluted or plain muffin cup.

Place 1 teaspoon of the preserves in the center of the batter and top with 2 tablespoons more of the batter.

Repeat until you have 12 muffins.

Bake in a 375 degree F oven for 15 to 17 minutes.

Remove from the muffin cups and cool on a rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 627 39% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 571mg 24%
Total Carbohydrate 27g 27%
Dietary Fiber 10g 41%
Sugars g
Protein 49g
Vitamin A 2% Vitamin C 1%
Calcium 14% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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