peanut butter and jelly muffins

pb jelly muffins 5

I used to make a recipe similar to this – but without the peanut butter – and I loved it. Something about a dollop of jam baked inside of a muffin tastes so much better than a spoonful of jam spread over it once it’s baked. My old recipe also had a warm overtone of nutmeg I enjoyed.

pb jelly muffins 1

The only thing that wasn’t perfect about it was that it seemed too cakey, too dessert-like. These days, I like a heartier muffin. I also like to squeeze protein in wherever I can, and besides, everyone knows that peanut butter is a perfect partner for jelly.

pb jelly muffins 2

These peanut butter muffins are mixed a little differently than a standard muffin, in that the peanut butter is cut into the dry ingredients before the remaining liquids are added. Maybe this contributed to how light and soft the muffins were once baked, or maybe it was just the fat content of the peanut butter. Either way, with a good proportion of whole wheat flour and a layer of fruity jam in the middle, these are even better than my old favorite.

pb jelly muffins 6

One year ago: Lemon Curd Tart
Two years ago: Puff Pastry Dough
Three years ago: Pain a l’Ancienne

Printer Friendly Recipe
Peanut Butter Jelly Muffins (adapted from Real Simple and Jeanne Lemlin’s Vegetarian Classics)

I used half whole wheat pastry flour.

1 cup whole milk
1 egg, beaten
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 cups (9.6 ounces) all-purpose flour
¼ cup (1.75 ounces) sugar
2 teaspoons baking powder
½ teaspoon salt
Pinch nutmeg
⅓ cup (3 ounces) peanut butter (crunchy or smooth)
About ¼ cup jam

1. Adjust a rack to the middle position and heat the oven to 375 degrees. Spray the bottoms of a 12-cup muffin pan with nonstick spray or line with paper liners. In a large measuring cup, whisk together the milk, egg, butter, and vanilla.

2. In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), combine the flour, sugar, baking powder, salt, and nutmeg. Add the peanut butter; mix until evenly combined. Turn the mixer off, add all of the milk mixture at once, and mix on low speed just until combined (small lumps are fine).

3. Place one heaping tablespoon of batter into each muffin cup. Spoon about a teaspoon of jam over the batter in the cups. Divide the remaining batter evenly between the cups.

4. Bake until a toothpick inserted into a muffin comes out clean, 15-20 minutes. Set the pan on a rack to cool slightly, about 5 minutes, then use a thin-bladed knife to remove the muffins from the pan.

pb jelly muffins 7

Comments

  1. Jessica says:

    Can’t wait to try these!!

  2. Alli says:

    A perfect pairing. This is a breakfast my kids would eat.

  3. sarah says:

    I am so going to make these soon! Love PB&J

  4. you can’t go wrong with a pb & j combo! were these good at room temp still or best the day you made them?

  5. bridget says:

    natalie – Dave and I ate a few of these for breakfast when I made them, and then I froze the rest and he’s taken one to work every day. I had a bite of a defrosted one, and it was still very good – but of course muffins are always best when they’re fresh. I think the jam helps keeps these moist longer though.

  6. Stephanie says:

    PB&J will always be a winning combo…but adding them to a muffin just sounds fantastic! Can’t wait to try these!

Speak Your Mind

*