Start Reading Mode
Peanut Butter and Jelly Muffins

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tbsp unsalted butter, melted
1 tsp pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts – finely chopped
1 cup strawberry or grape jelly or jam

Nutritional information

3185
calories
367.57 g
carbohydrates
73.59 g
protein
166.1 g
fat
5347 mg
sodium
480 mg
cholesterol

Peanut Butter and Jelly Muffins

Features:
  • Veg
Cuisine:
  • 2 hrs 40 mins
  • Serves 4
  • Easy

Ingredients

Share

Just about every person is aware of peanut butter and jelly; it is one of the most iconic duos on earth. But very few people are as aware of peanut butter and jelly muffins. For the most part, there is nothing really different between the two, except for one is a game changer. The peanut butter and jelly muffin takes the sandwich to new found heights. The muffin makes peanut butter and jelly more portable and appetizing than ever before.

(Visited 1 times, 1 visits today)

How to make Peanut Butter and Jelly Muffins

  • Preheat the oven to 350°
  • Line a 12-cup muffin pan with paper liners.
  • Whisk both flours, baking powder, and salt together in a large bowl.
  • Whisk 1/3 cup peanut butter, brown sugar, melted butter, vanilla, milk, and eggs in a medium bowl.
  • Stir into the flour mixture until just combined.
  • Fill each muffin cups ¾ of the way.
  • Smooth out the batter by tapping the bottom of the pan lightly on the counter.
  • Bake until the muffins are lightly browned
    • Note: a toothpick inserted into the center should come out clean after about 25 minutes.
  • Let the muffins in the pan cool for 5 minutes.
    • Remove to a rack to cool completely.
  • Scoop out a shallow hole in the middle of each muffin using a melon baller or teaspoon.
  • Melt the remaining 2/3 cup peanut butter in the microwave until it loosens up.
    • Stir halfway through.
  • Spread the peanuts on a plate.
  • Dip the top of 1 muffin in the melted peanut butter.
    • Let the excess drip off.
    • Dip in the chopped peanuts to coat.
  • Transfer to the rack.
    • Repeat with the remaining muffins.
  • Spoon a tablespoon of jelly or jam into the hole in each muffin.
  • Let set for 5 minutes.

Trivia

The largest peanut butter and jelly sandwich in the world was made in Texas and weighed 1,342 pounds.

previous
Potato Sambar
previous
Potato Sambar

Add Your Comment