Prep 20 mins
Cook 17 mins
It only makes sense to put this classic combination together in a muffin. Children, of all ages, will love these.
- 473.18 ml all-purpose flour
- 118.29 ml sugar
- 12.32 ml baking powder
- 2.46 ml salt
- 177.44 ml peanut butter (I prefer creamy)
- 2 eggs, lightly beaten
- 177.44 ml milk
- 59.14 ml strawberry preserves
- Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
- Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.
These muffins were amazing!!! I made them using chunky, organic PB, sugarfree strawberry jelly and I replaced a 1/2 cup whole wheat flour for 1/2 cup AP flour. The muffins tasted just like a PB&J sandwich and were perfect for grab & go breakfasts with a big glass of milk. I kept them in the fridge and just warmed them in the microwave for about 20seconds making them warm & gooey. The only thing I would advise is to use the recommended ratio of PB mix to jelly. I filled the cups up a little more then halfway before adding the jelly and then topping with more PB mix which I think made them a bit dry but I did not mind this at all. I also only got 12 muffins out of the recipe instead of the 16 because I did this. Thanks so much for a great recipe....this is a new staple in our house!
These were good and will make them again but I baked them for 15 minutes and they were to well done so will cut back on baking time.