Get the Recipe:
Peanut Butter and Jelly Muffins
These Peanut Butter and Jelly Muffins are delicious and comforting. An easy treat for breakfast or a snack!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons (70 g) unsalted butter, melted and slightly cooled
- 1/2 cup (127 g) peanut butter
- 3/4 cup (180 ml) milk
- 2 tablespoons sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- about 2 tablespoons fruit jelly, preserves, or jam, such as strawberry, grape, or raspberry
- coarse sugar, optional
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Instructions
- Preheat the oven to 400°F (200°C). Line 12 standard muffin cups with paper liners.
- Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
- In a separate bowl, stir together the melted butter, peanut butter, milk, sour cream, eggs, and vanilla. Pour into the well in the flour mixture, and stir just until combined or a few small streaks of flour remain.
- Divide the batter among the prepared muffin cups, filling each cup about 3/4 full.
- Place 1/4 to 1/2 teaspoon of jelly on top of each muffin. Use a thin knife to swirl into the muffin batter. If you like, sprinkle the tops with a pinch of coarse sugar.
- Bake 14 to 18 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto a rack to continue cooling.
Notes
- Store in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.
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