I Tried it and I Liked it: Peanut Butter and Jelly Muffins

I found these peanut butter and jelly muffins on Talking Dollars and Cents via Pinterest a while a go and knew right away that my guys would love them. I made them yesterday and they were a hit!


2 cups all-purpose flour (I used freshly-ground soft white wheat)

2/3 cup sugar (I used sucanat)

1 tablespoon baking powder

1-1/2 teaspoon salt

2 eggs, slightly beaten

1 cup milk

1 cup creamy peanut butter (all natural)

1/3 cup vegetable oil

1/2 cup of your favorite jam, jelly or preserve

1/4 cup sugar (this is to sprinkle on top - which I skipped)


Coat muffin tins with non-stick spray.

Preheat oven to 375 degrees.

Stir dry ingredients (flour, sugar, baking powder and salt) together in bowl #1.

Make a “well” in center of dry ingredients.

Stir liquid ingredients (eggs, milk and vegetable oil) together in bowl #2. Do NOT add the jam, jelly or preserve to bowl #2.

Pour liquid ingredients into “well.”

Stir just to combine. (Batter will be slightly lumpy.)

Fill muffin tins 1/3 full.

Drop 2 teaspoons of jam, jelly or preserve into the center of each tin, then finish filling tins with batter until 2/3 to 3/4 full.

Sprinkle tops with sugar. ( I skipped this step - they are sweet enought)

Bake 18-20 minutes or until golden. (less if you make mini-muffins)

Remove from oven.

Cool in pan for 5 minutes before removing.

Makes 12 muffins. (or almost 24 mini muffins)
[caption id="attachment_642" align="aligncenter" width="300" caption="PBJ Mini Muffins"][/caption]

These were good and were healthy enough that they could be served as a lunch - with some fruit/veggies on the side. And some milk. I'll be making these again!


Popular Posts