Peanut Butter and Jelly Muffins Recipe #135090
Fun muffins for kids (and adults, too!).
by *Parsley*
35 min | 10 min prep
SERVES 12
- 2 1/2 cups flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup crunchy peanut butter (or creamy pb)
- 3/4 cup milk
- 1/3 cup oil
- 2 eggs, beaten
- 10 ounces strawberry jam or grape jam
- 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.
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5 stars