Peanut Butter and Jelly Muffins

Submitted by Leslie in Texas

"I've had this recipe for ages- it's originally from a Sunday magazine in a November 26, 1995 edition of the Ceveland Plain Dealer."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 12 muffins

ingredients

• 1 3⁄4 cups flour
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 egg
• 1 1⁄4 - 1 1⁄2 cups skim milk
• 1⁄3 cup peanut butter, room temperature, creamy or crunchy
• strawberry preserves or grape jelly

directions

1. Spray muffin tins with oil or line with paper liners.
2. Stir together flour,sugar,baking powder and salt in large bowl.
3. In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
4. Add all at once to the flour mixture; stir until moistened.
5. Add more milk if mixture is too stiff.
6. Fill muffin cups two-thirds full.
7. Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
8. In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.

Reviews

[Mommy2two]

These were so peanut-buttery. I used homemade peach jam in the center and it went really well. I cut the peanut butter into the dry ingredients (because I wasn't sure how it would mix in with the wet ingredients), and then portioned my muffin cups about 1/2 full, spooned the jam in (being careful to keep it in the center so it wouldn't leak out the sides), and then topped it off with enough batter to cover the jam. I would caution anyone not use more than 1 tsp. jam--I used too much jam in some of the muffins, and they bubbled over in the oven. My kids loved these, and so did I.

 

[Wugfun]

These were tasty - Five stars if based on taste alone. The only reason I give them a four star instead of five is that the grape jelly melted and oozed out the bottom. Only one of the 12 muffins kept it in the center, so maybe it is possible to keep it in the center with practice. But very tasty and moist.

 

[Lalaloula]

Oh wow, these muffins are awesome!!!! They are sooo peanutbuttery, soft and addictive! YUM!<br/>The jam in the centre is a great surprise and makes these special. I used a dark cherry jam and the same technique as Mommy2two for filling it into the muffins. I didnt have any overflow at all.<br/>Due to what I had on hand and wanting to make these a bit healthier I made some changes:<br/>I used 1 cup ap flour and 3/4 c ww flour instead of all ap flour. Also I subbed 1 1/4 c vanilla soy milk for the milk, reduced the salt to a pinch and used all natural pb (no sugar no salt added). For the sugar I used a substitute. All this worked out wonderfully and everyone raved about the muffins. Ill definitely make them again! :)<br/>THANK YOU SO MUCH for sharing a true winner with us, Leslie!<br/>Made and reviewed for the loving from the oven event in the Photo Forum June 2011.

 

[Paul M.]

Tastes great, but I think I put the jelly in too low in the batter. I filled the cupcake papers about a half way then added the jelly then put some batter on top to fill to 3/4's. I think it all settled to the bottom and burned. Will do this again! The grandkids love it!

 

[Sydney Mike]

Made these as part of a 'lure' during a park-wide garage sale, & they were quickly gone! I used extra crunchy PB along with an all-fruit strawberry spread, & that was a delicious combo! Great tasting muffins that I'd be happy to make again! Thanks for posting the recipe! [Made & reviewed in I Recommend recipe tag]