PB&J Muffins
These peanut butter and jelly muffins are so easy and come together so quickly. They have the wonderful nostalgic flavor of a peanut butter and jelly sandwich, but for breakfast and without the crust! These are perfect for kids and adults with a cold glass of milk.
Alexis Wilmouth
Jan 15, 2024
1 min read
Ingredients:
- 2 cups all purpose flour
- 2/3 cups sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 cup creamy peanut butter
- 1 cup strawberry jam
Directions:
- Preheat oven to 375F. Line 2 muffin pans with 16-18 liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Set aside.
- In a separate medium mixing bowl, whisk together the milk, eggs, oil, vanilla and peanut butter.
- Add the wet ingredients into the dry and whisk together until just combined.
- Fill each well in your prepared pans half full of the batter. Top each of them with one tablespoon of the jam. Then top the jam with enough batter to fill the wells about 3/4 the way full.
- Bake for 25 minutes until a toothpick inserted comes out clean, with the exception of a little jam. Bake only one pan at a time.
- Remove the cupcakes from the muffin pans and allow to cool completely before serving.
*Store in an airtight container at room temperature for up to 2 days.
*You can experiment with the recipe and try out different jams that you love. Grape is pretty good and so is blackberry and raspberry, but you can get creative and try whatever you like.