Peanut Butter and Jelly Muffins

Time for some more muffin action!  Breakfast is becoming more regular around my house, so I'm trying to keep options available for my husband and I to grab when we are in a rush.  This time I had to give PB & J muffins a try.  Who can say no to such a traditional sandwich combination baked in muffin form?

I adapted my version from a Smucker's Peanut Butter and Jelly Muffins recipe I found a while ago.







I started out by mixing the flour, baking powder and salt in a large mixing bowl.  Then I mixed in the milk, eggs, peanut butter, oil, and sugars and stirred until it was just combined.  I went with half granulated sugar and half brown sugar because brown sugar has never failed to add something amazing to my baking.  The batter was very thick and lumpy.


Next, I used a small scoop to fill the muffin cups up about 1/3 full.  Then I spooned 1-2 teaspoons of strawberry jam in the center.


I put more batter on top of the jelly, then sprinkled sugar over the top.


I baked them for 20 minutes, until the tops were slightly browned and the toothpick test came back clean. They smelled so good!


After letting them cool for a few minutes, I had to grab one and steal a bite.  Delicious!  The jam in the center was so good and reminded me of a jelly donut.  It's nice to have a grab and go breakfast item ready in the mornings.

Peanut Butter and Jelly Muffins Recipe

Ingredients:

2 cups unbleached all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
1/3 cup granulated sugar
1/3 cup light brown sugar
1 cup peanut butter
1/3 cup vegetable oil
1/2 cup strawberry jam or jelly
4 teaspoons sugar

Instructions:

Heat oven to 375ºF. Line one standard size muffin pan with cupcake papers. Mix together flour, salt and baking powder in a large bowl, then add milk, eggs, sugars, peanut butter and oil to bowl. Mix together until just combined. Fill muffin cups about 1/3 full, then place 1-2 teaspoons jam or preserves in the center of each.  Fill the cups with the rest of the batter, then sprinkle with sugar. Bake 18 to 20 minutes, until you can insert a toothpick into the center and it comes out clean.



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