Peanut Butter And Jelly Muffins
Sweet and crunchy peanut butter and jelly muffins combine rich peanut flavor with fruity preserves, perfect for breakfast, brunch, or a snack, appealing to all ages.
Ingredients
Instructions
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder, and salt in a mixing bowl.
- Cut in the peanut butter with two knives or a pastry blender until the mixture resembles coarse crumbs.
- Add milk and eggs all at once, stirring until the flour is moistened.
- Place 2 tablespoons of batter in greased muffin cups.
- Put 1 teaspoon of fruit preserves in the center of the batter.
- Top with 2 tablespoons more batter to cover the preserves.
- Repeat to make 12 muffins.
- Bake for 15 to 17 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you prefer a smoother consistency, swap the crunchy peanut butter for smooth peanut butter. You can also substitute the fruit preserves with any jam or jelly of your choice, allowing a personal twist. Mixing in a handful of chopped nuts can add extra crunch, reminiscent of *Just Good Slaw's texture enhancements.
Serving Suggestions
These muffins make a delightful breakfast or snack and pair beautifully with a glass of cold milk or a cup of coffee. You can also serve them alongside fresh fruit or yogurt for a balanced meal. They are perfect for brunch or as a sweet treat at gatherings, making them a great addition to your spread of American recipes.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag. To reheat, microwave for 15-20 seconds or warm in an oven at 350°F for about 5-10 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter And Jelly Muffins contains roughly 109 calories, with 1g protein, 23g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
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 make these muffins vegan?
Yes! To make vegan peanut butter and jelly muffins, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based milk alternative. Ensure the fruit preserves are also vegan-friendly.
How can I make these muffins less sweet?
To reduce sweetness, cut the sugar by half or use unsweetened applesauce as a substitute. You can also choose a less sweet fruit preserve for the center, helping to balance the flavors while still enjoying the classic peanut butter and jelly taste.
Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips can enhance the flavor profile of your muffins. Add about 1/2 cup of semi-sweet or dark chocolate chips to the batter before portioning it into the muffin cups, creating a delicious chocolate-peanut butter-jelly combination.
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).