PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by kittycatmom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
- Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
- Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.
PEANUT BUTTER AND JELLY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
- Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.
JAM MUFFINS
These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!
Provided by Lalena
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
- Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 43.5 g, Cholesterol 16.7 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 239.8 mg, Sugar 22 g
PEANUT BUTTER AND JELLY MUFFINS
No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.
Provided by By Becky Rosenthal
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
- In large bowl, beat eggs lightly with fork. Stir in milk and oil.
- In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
- Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
- Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.
Nutrition Facts : ServingSize 1 Serving
EASY JAM MUFFINS
Jam-topped muffins. These are great for breakfast!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.9 g, Cholesterol 16.7 mg, Fat 8.6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 232.4 mg, Sugar 10.8 g
JELLY DOUGHNUT MUFFINS
Adapted from the book "1 Mix, 100 Muffins". Made these and enjoyed the fact that they weren't too sweet! Did use much less butter and sugar for the topping - maybe 1/4 cup of butter and 2/3 cup sugar and would use even less next time as I had some leftover! Great for breakfast!
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
- Serve warm or transfer to a wire rack and let cool completely.
JELLY-FILLED MUFFINS
"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.
Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
JELLY MUFFINS
Feel free to use your favorite jelly in this recipe. Smoke alarm jr keeps us suppied with the most marvelous homemade raspberry jelly....it's our favorite
Provided by Aroostook
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift together dry ingredients in a small bowl Combine egg, milk and butter in a medium bowl.
- Add all at once to dry ingredients, mixing just until dry ingredients are moistened.
- Fill greased muffin pans 1/2 full.
- Place 1 teaspoon jelly in center of batter of each.
- Spoon in remaining batter.
- Bake at 400 degrees for 25 minutes.
Nutrition Facts : Calories 156.7, Fat 5.2, SaturatedFat 3.1, Cholesterol 30.6, Sodium 330.2, Carbohydrate 24.3, Fiber 0.7, Sugar 5.8, Protein 3.4
BANANA AND JELLY MUFFINS
My mother made these muffins for us when we were kids and always used her home made crabapple jelly in them. I use strawberry or raspberry jam since thats what my kids like and they both work well,but feel free to use what ever you like.
Provided by Carrie Ann
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Grease 12 medium muffin cups.
- Beat egg, oil,banana and milk together lightly with a fork.
- Stir in sugar.
- Sift dry ingredients together into first mixture and stir only until ingredients are moistened and all dry ingredients are mixed in.
- Spoon into muffin cups, filling 2/3 full.
- Make a depression in top of each muffin with tip of spoon and fill with 1 teaspoon of jelly or jam.
- Bake at 375 degrees for 15-20 minutes or until toothpick inserted near middle comes out clean.
PEANUT BUTTER AND JELLY MUFFINS
It only makes sense to put this classic combination together in a muffin. Children, of all ages, will love these.
Provided by Alan in SW Florida
Categories Quick Breads
Time 37m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
- Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.
Nutrition Facts : Calories 182.7, Fat 7.3, SaturatedFat 1.8, Cholesterol 24.9, Sodium 201.4, Carbohydrate 24.7, Fiber 1.2, Sugar 9.8, Protein 5.8
JAM-FILLED MUFFINS
"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER 'N' JELLY MINI MUFFINS
Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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