Is there a more nostalgic combo than the classic Peanut Butter and Jelly? Here comes Peanut Butter and Jelly muffins. They will time travel you back to your sticky face and finger self from yesteryear. You will be so happy that you whipped up a batch of these tasty little treats.
It only takes a few simple ingredients you probably already have. I brought Skippy Naturals Peanut Butter and it was great. For this recipe I brought seedless Raspberry as the jelly of choice. You can feel free to use any one you like best.
Now let’s get ready for the recipe for peanut butter and jelly muffins! 🙂
It is always entertaining when the lovies help in the kitchen. Two little Sous chefs working with me in the kitchen this time around. The enthusiasm is great, but it can get tricky. Tears were shed in between each of little Mister’s turns to help. Although not especially fun, it was luckily short lived. 🙂
The little child in us has to be tended to now and then, for sure. These Peanut Butter and Jelly muffins will take you back to childhood lunches for sure. Grab one of these as a great snack for the lunchbox for the lovies. So go bake a batch and add a little fun to your day. 🙂
Here is a little “sneak peek” into next week’s recipe. The amazing company Mandarano who was so wonderfully kind as to offer me a bottle of their amazing Balsamic Glaze and Sauce to try out and share my creation with all of you. Some very interesting idea contenders are coming to mind. Wait and see what the winning recipe will be next week. All I can say is the sauce is AMAZING and I can see putting it on almost everything. These little peanut butter and jelly muffins will be a new staple, no doubt. 🙂
Peanut Butter and Jelly Muffins
Course: Baked Goods, Breakfast, Recipes12
servings10
minutes20
minutesIngredients
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
3/4 cup peanut butter
2 large eggs
1 cup milk
1/3 cup jam (any kind. I like seedless raspberry)
Directions
- Preheat oven to 375F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt and brown sugar.
- In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
- Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
- Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
- Cool on a wire rack.
absolutely LOVERLY muffins, Nicole!
I’ll cover your bases while you’re in jail. No worries, girlfriend! 🙂
Hi Becca!
Thank you so much for the compliment and the wonderful support during my FB jail sentence. 🙂
This muffins look amazing 🙂 I got booted for spamming when I was tagging wedding photos…lol
Thanks Elizabeth!
I am glad to see I won’t be the only blogger with a “criminal past” in the world of social media! 😉 XO
These muffins look scrumptious, Nicole! My kids would absolutely love this! Thanks for sharing.
Aww thank you Abby! XOXO