Peanut Butter and Jelly Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

Fun muffins for kids (and adults, too!).

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
  3. In a large mixing bowl, stir together flour, sugars, baking powder and salt.
  4. Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
  5. Add milk, oil and eggs and stir until moistened.
  6. 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.
  7. Spoon remaining batter over the jam in each muffin cup.
  8. Bake at 400 for 20-25 minutes. Cool on wire rack before removing.
Most Helpful

4 5

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.

5 5

Another great one parsley. Sometimes i add kisses in the center instead of jam.

3 5

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'.