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.
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.
PB&J BREAKFAST MUFFINS
Make and share this PB&J Breakfast Muffins recipe from Food.com.
Provided by Geema
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Stir together first four ingredients.
- Add peanut butter, cutting it into the flour mix with a fork, or use your food processor, until mixed and crumbly.
- Stir together the egg and milk.
- Add to the flour and peanut butter mix, folding it together just until moistened.
- Place a spoonful of batter into each of 12 greased muffin cups.
- Next, place a teaspoon of jelly in the middle of the half filled muffin tins.
- Top the jelly with the remaining peanut butter batter.
- Bake for 20-30 minutes or until done.
Nutrition Facts : Calories 222.3, Fat 9.5, SaturatedFat 2.3, Cholesterol 18.4, Sodium 344.7, Carbohydrate 28.5, Fiber 1.5, Sugar 9.9, Protein 7.4
OATMEAL PEANUT BUTTER AND JELLY MUFFINS
These chewy muffins are a wholesome snack, and a hit with my daughter! Not too sweet, but entirely delightful, I prefer using chunky peanut butter for the added crunch. If vegan, use other liquid sweetener, if not vegan/vegetarian, regular milk substitutes just fine.
Provided by Lizzymommy
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly oil 12-cup muffin tin.
- In a 2 cup bowl, combine water and oatmeal and microwave for 5 minutes or until cooked. (Alternatively, use 1 cup leftover oatmeal).
- In a medium mixing bowl, mix the cooked oatmeal with the peanut butter, vanilla, honey, and milk. Stir until all the lumps are gone.
- In another bowl, combine the flours, baking soda, baking powder, and salt. Add the dry ingredients to the liquid ingredients, and stir well. Fill muffin tins evenly with batter and bake for 20 minutes.
- Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done. Remove from tins and place on a solid surface.
- Spoon preserves into a pastry bag fitted with whatever tip you desire, and pipe evenly into the middle of each hot muffin. Let cool. Enjoy!
Nutrition Facts : Calories 332.4, Fat 9.1, SaturatedFat 1.8, Sodium 326.7, Carbohydrate 57.4, Fiber 4, Sugar 28.2, Protein 8.7
PEANUT BUTTER AND JELLY MUFFINS
I've had this recipe for ages- it's originally from a Sunday magazine in a November 26, 1995 edition of the Ceveland Plain Dealer.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Spray muffin tins with oil or line with paper liners.
- Stir together flour,sugar,baking powder and salt in large bowl.
- In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
- Add all at once to the flour mixture; stir until moistened.
- Add more milk if mixture is too stiff.
- Fill muffin cups two-thirds full.
- Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
- In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.
Nutrition Facts : Calories 141.3, Fat 4.2, SaturatedFat 0.9, Cholesterol 16, Sodium 245, Carbohydrate 21.1, Fiber 0.9, Sugar 4.9, Protein 5.2
PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by Parsley
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
- In a large mixing bowl, stir together flour, sugars, baking powder and salt.
- Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
- Add milk, oil and eggs and stir until moistened.
- Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
- Spoon remaining batter over the jam in each muffin cup.
- Bake at 400 for 20-25 minutes. Cool on wire rack before removing.
Nutrition Facts : Calories 371.1, Fat 14.8, SaturatedFat 2.6, Cholesterol 33.1, Sodium 428.4, Carbohydrate 53.4, Fiber 2.1, Sugar 25.6, Protein 7.8
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PEANUT BUTTER AND JELLY CRUMB MUFFINS - HOW SWEET EATS
From howsweeteats.com
5/5 (12)Category BreakfastCuisine AmericanTotal Time 30 mins
- Note: these muffins are going to be denser and richer than your normal “muffin” – but since peanut butter is a thick and rich ingredient, there isn’t much way around the loads of flavor unless you want to use a peanut butter extract. The key is to work quickly here before the peanut butter starts to firm up again, so I suggest measuring out all of your ingredients before starting.
- Preheat the oven to 350 degrees F. Place the butter and peanut butter together in a bowl and microwave for 30 seconds, stirring well. If the entire mixture is not melted, microwave in 15 second increments, stirring well after each, until it is. 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 spray – this will help keep the thicker crumbly dough together. You actually don’t even need to use liners as long as you spray the tin well, let the muffins cool completely and gently lift them out with a spoon.
- In a large bowl, whisk together the egg, brown sugar and vanilla extract until smooth. Stir in the butter and peanut butter, mixing until smooth – the batter will be slightly thick. Add in the dry ingredients and stir until almost combined (it will be very thick) then add in the milk and stir until a batter forms, trying not to overmix. Fill the liners 3/4 of the way full. Use an ice cream scoop or equal measure for each. Press a tablespoon or so of the strawberry preserves into the center of the batter, pushing it into the middle. It’s okay if it goes down the sides! Press the tops of each generously with the crumb topping. Bake for 18 to 22 minutes. Let cook before trying to remove the muffins if you did not use a liner – if you did use a liner, try to let them cool before peeling the liner off.
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