Now that school is back in full swing again, I am back to packing four lunches every day. My boys love peanut butter and jelly sandwiches, so when I stumbled upon this peanut butter and jelly muffins recipe, I thought how fun they would be in school lunches! I always love a fun twist on a classic. It keeps life fun and fresh, you know?! These are more substantial than your average everyday muffin. The peanut butter in the batter gives them a heaviness that is perfect for filling up tummies at lunch time. My boys LOVED them. I found that they freeze really well. We enjoyed a few the day I made them and then I popped the rest in the freezer and bring them out every once in awhile to pack in a school lunch.
I baked my batch in my nonstick Demarle muffin pan, and had no problems with sticking BUT be sure to grease your pan well, or use liners that have been sprayed with nonstick cooking spray. I used my favorite homemade low sugar Strawberry jam. YUM!
Dense, moist, and full of flavor! Peanut Butter and Jelly Muffin–yes please! Perfect with a big glass of milk!
Peanut Butter and Jelly Muffins
Description
These peanut butter and jelly muffins are a fun twist on the classic sandwich and more substantial than your average everyday muffin
Ingredients
- 6 Tablespoons butter
- 3/4 cup peanut butter
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 12 ounces strawberry jam
Crumb Topping
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cup flour
Instructions
- Preheat oven to 350.
- Place the butter and peanut butter in a bowl and microwave for 30 seconds, stirring well. If not completely melted microwave again for 15 second intervals stirring in between until it is smooth liquid. Set aside to cool slightly.
- In a bowl whisk together the flour, baking soda, salt and spices. set aside. Line a muffin tin with liners. spray the liners with nonstick cooking spray. You don’t really need to use liners if you grease or spray the tin well and let the muffins cool completely before gently lifting them out with a spoon.
- In a large bowl, whisk together the egg, both sugars and vanilla extract until smooth. Stir in the butter and peanut butter, mix until smooth. The batter will be fairly thick. Add the dry ingredients and stir until almost combined, then add in the milk and stir until a batter forms, but DO NOT overtax. Fill the liners 3/4 full. I think it is fast and easy to use large scoop to measure an equal amount for each one. Spoon about a tablespoon of jame into the center of the batter, pushing it into the middle if you want. It is okay if is goes down the sides. Press the tops of each generously with crumb topping. Bake for 18-22 minutes. Let cool before trying to remove the muffins from the tin or liner.
Crumb Topping
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a minute or two until the sugar begins to dissolve. Using a wooden spoon stir in the flour. The mixture will be crumb-like and pastey. Simply crumble and pat in onto the top of your jam laden muffins.
Recipe slightly adapted from How Sweet It Is.
Hi Jessica! I am so glad you like them!
Hi Jessica! I am so glad you like them!
I absolutely loved these, peanut butter based muffin with a built in spread of tasty jam. Superb!
I absolutely loved these, peanut butter based muffin with a built in spread of tasty jam. Superb!
what a great idea to use for lunches! They do look so yummy!
what a great idea to use for lunches! They do look so yummy!