These peanut butter and jelly muffins are perfect for snacking or school lunches.
Peanut Butter and Jelly Muffins
What if you could have the flavor of your favorite peanut butter and jelly sandwich all tucked together in a tasty little muffin? Brette Sember, author of The Muffin Tin Cookbook has got your back.
Here’s the great thing about this recipe: It’s totally flexible. You can use whatever flavor of jam or jelly strikes your fancy. You could use some of this peach butter. Or homemade grape jelly. Or passion fruit jelly.
Avoiding peanut butter? You could swap in almond butter and have a slightly different version.
No matter how you alter them, they’re sure to be a hit with your family.
Your favorite flavors come together in these fun muffins.
Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
Beat sugar and peanut butter until combined, then add egg, buttermilk, cream cheese and milk.
Beat in dry ingredients, then stir in peanuts. Divide into 9 balls. Use your thumb or finger to create a deep hole and place 1 teaspoon jelly in each hole. Seal up the hole and place seam side up in the cups.
Lightly press 2−3 whole peanuts on top of each.
Bake for 12 minutes until a cake tester comes out clean.
You might also like:
- Homemade Peanut Butter – Easy to Make at Home
- Rhubarb Coffee Cake for Breakfast or Brunch
- Pumpkin Cheesecake Muffins
- Vegan Sweet Potato Muffins
These peanut butter and jelly muffins come to us from Brette Sember, author of The Muffin Tin Cookbook. This recipe is excerpted with permission.
Brette is the author of The Muffin Tin Cookbook, as well as The Parchment Paper Cookbook and The Organized Kitchen. Her web site is BretteSember.com and she blogs at MarthaAndMe.net and NoPotCooking.com.