peanut butter and jelly muffins

Ohhhh, these muffins. The biggest issue I had making them was choosing which flavor jam to put in the middle. And they were so so good.
Last night I had scotcharoo’s on the brain, but woke up in a very muffin mood. (Do muffin moods happen to everyone, or is that just me?) My muffin mood combined with my giant bag of fresh jams I got on Friday lead me to hunting down a good pb & j muffin recipe. So those scotcharoo’s may be seen next week. Unless a brownie mood strikes or something, you just never know. Okay, back to these muffins.



peanut butter and jelly muffins
  • Topping:
  • 4 tbsp flour
  • 4 tbsp sugar
  • 4 tbsp creamy peanut butter
  • Muffins:
  • 2 cups flour (I used one cup whole wheat, one cup all-purpose)
  • 1½ tsp salt
  • 1 tbsp baking powder
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ cup granulated sugar
  • 1 cup creamy peanut butter
  • ⅓ cup vegetable oil
  • ½ cup jam or preserves
  1. Preheat oven to 375F, and line muffin tin with 12 liners.
  2. First, make your topping by whisking together the 4 tbsp of each flour and sugar. Next, add your peanut butter and crumble together. Set aside.
  3. In a seperate bowl, sift together flour, salt and baking soda. In another bowl, whisk milk, eggs, vanilla, sugar, peanut butter and oil.
  4. Fold wet ingredients into dry until just incorperated.
  5. Add 1 tbsp of batter to each muffin liner, followed by 2 tsp of jam, and then topped off with remaining batter. Top each muffin with a generous amount of topping, and press down just a bit.
  6. Bake for 18-20 minutes, let cool and enjoy!

Recipe adapted from Anecdotes and Apple Cores.

Nom nom nom,

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