Peanut Butter & Jelly Muffins

Jam-Filled Muffins aka Peanut Butter and Jelly Muffins

Print

Recipe type: Breakfast/Brunch

Author: adapted from Baker Street, who sourced it from allrecipes.com

poetinthepantry.com

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Ingredients

• 1 1/4 cup white whole wheat flour
• 1/2 cup vanilla sugar
• 1 Tbsp baking powder
• 1/2 tsp fine sea salt salt
• 1/4 cup unsalted butter
• 1/2 cup creamy peanut butter
• 2 large eggs
• 2/3 cup whole milk
• 1/4 cup jam (you can choose the flavor; I went with strawberry vanilla bean)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another microwave safe bowl, melt the butter and peanut butter. Lightly beat in the milk until creamy, then the eggs, one at a time.
4. Pour into the dry ingredients and the stir until there are no dry spots.
5. Using a cookie scoop, fill each muffin cup halfway. Make a well, add about a teaspoon of jam, and scoop the remaining batter over the top.
6. Bake for 20 minutes, or until the tops are golden.
7. Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.