Peanut Butter and Jelly Muffins

These Peanut Butter and Jelly Muffins are like a peanut butter and jelly sandwich in the form of a muffin. They have the savory sweet flavor of a peanut butter cookie, complimented by a filling of strawberry jam.

You can make these peanut butter and jelly muffins with any jelly or jam you like. I used some homemade strawberry jam that I had made for this strawberry swirl brioche, For a more traditional PB&J flavor, grape jelly would be delicious in these.

NOTE: I topped some of the muffins with an oat and peanut streusel, and left some of them plain. I had some leftover streusel in the freezer from making these Bouchon Bakery Style Carrot Muffins (I had accidentally made way too much), so I chopped up some dry roasted peanuts and added them to the streusel. The results were delicious.

These PB&J muffins are wonderful for breakfast or a midmorning break, and they are super easy to make. What's not to like about peanut butter and jelly, right?

For another peanut butter flavor combination in a muffin, be sure to try peanut butter banana muffins too. 

It's the last Monday of the month, which means it's Muffin Monday, and event organized by Stacy of Food Lust People Love. I have a huge collection of sweet and savory delicious muffin recipes in my recipe index, so if you have a craving for muffins, be sure to check them out.

Yield: 12 Muffins

Peanut Butter and Jelly Muffins

ingredients:

• 226 grams (8 ounces/1 3/4 cups) all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large room temperature egg
• 1/2 cup packed light brown sugar
• 2/3 cup smooth peanut butter
• 1 1/4 cups milk (whole, 2%, or non-fat)
• 5 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup jam or jelly
• 3/4 cup peanut streusel, optional (see Note)

instructions:

1. Preheat the oven to 400 degrees F with a rack in the center position. Line a 12 cavity muffin tin with paper liners, or spray with spray oil. 
2. In a small bowl, whisk the flour, baking powder, and salt together. 
3. In a large bowl, whisk the egg. Add the brown sugar, and whisk for about 2 minutes, until thick and pale brown. Whisk in the peanut butter until smooth. Add the milk, butter, and vanilla, and stir. 
4. Add the flour mixture to the egg and peanut mixture and stir until just combined. 
5. Evenly distribute half of the batter among the muffin tins. Drop a teaspoon of jam or jelly in the middle of the batter in the muffin cup, and top with the rest of the batter. Top with the optional streusel and gently press it into the batter. 
6. Bake the muffins for 20 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the muffins from the pan, and continue to cool for 5 minutes more before serving. Store in an airtight container for up to 2 days. These muffins can be individually wrapped and frozen for up to two months. 

https://www.karenskitchenstories.com/2018/04/peanut-butter-and-jelly-muffins.html

Recipe adapted from The Ultimate Muffin Book

• Biscoff Swirl Muffins with Biscoff Crumble from Food Lust People Love
• Jam-Filled Muffins from Passion Kneaded
• Olive and Bergamot Muffins from Palatable Pastime
• Peanut Butter and Jelly Muffins from Karen's Kitchen Stories
• Wild Violet Muffins with Wild Violet Sugar from Farm Fresh Feasts

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.