Pbj Muffins
Delicious peanut butter muffin bites with a hint of sweetness and preserves, perfect for breakfast or snack time, appealing to peanut lovers and those seeking quick, tasty treats.
Ingredients
Instructions
- Mix flour, sugar, and baking powder, then stir in peanut butter.
- Pour milk and eggs over the mixture and stir just until the flour is moistened.
- Fill muffin cups halfway with the batter, then top each with preserves or Old Fruit.
- Bake at 400°F for about 15 minutes until golden brown.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you prefer creamy peanut butter, it can be substituted without altering the flavor significantly. Using almond or cashew butter can also create a delicious variation. For sweetness, consider adding a mashed banana or honey. To enhance flavor, add a pinch of cinnamon or vanilla extract.
Serving Suggestions
These PBJ Muffins are perfect for breakfast or as a snack. Serve them warm with a drizzle of honey or maple syrup for added sweetness. Pair with yogurt or fresh fruit for a balanced meal. They also complement well with a glass of milk or a smoothie. For a festive twist, try serving alongside Pumpkin Apple Streusel Muffins.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, place muffins in a freezer-safe bag, separating layers with parchment paper, and they can last for up to 3 months. Reheat in the microwave for about 15-20 seconds or in the oven at 350°F for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pbj Muffins contains roughly 124 calories, with 2g protein, 28g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser. To counteract this, you might add an extra teaspoon of baking powder or mix half whole wheat with half all-purpose flour to maintain fluffiness.
What can I use instead of eggs for a vegan version?
For a vegan alternative, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help bind the ingredients while keeping the muffins moist.
How can I make these muffins less sweet?
To reduce sweetness, simply cut down the sugar by 1/4 cup. You can also use unsweetened peanut butter and choose sugar-free preserves. Adding mashed fruits like ripe bananas can provide natural sweetness without the need for added sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).