Peanut-Butter And Jelly Surprise Muffins
Sweet and savory peanut butter and jelly muffins feature a moist crumb with a gooey jelly center, perfect for breakfast, brunch, or a quick snack for kids and adults alike.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Line a muffin tin with muffin papers.
- In a large bowl, combine the flour, baking powder, and salt.
- In another bowl, mix the peanut butter with the egg.
- Gradually add the milk, then add the melted butter and mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter will be stiff.
- Fill each muffin cup about 2/3 full with batter.
- Gently spread the batter in each cup to cover the jelly, leaving no jelly visible.
- Add a heaping tablespoonful of batter on top of the jelly in each cup to cover it completely.
- Bake for 20 minutes, then cool on a wire rack for at least 10 minutes to prevent hot jelly burns.
Tips & Substitutions
For a nut-free version, substitute the creamy peanut butter with sun butter or a similar alternative. If you prefer a sweeter muffin, consider adding an extra tablespoon of sugar or using flavored jelly. Make sure to gently fold the batter to keep the muffins light and fluffy. For an extra touch, add chocolate chips or chopped nuts to the batter.
Serving Suggestions
These muffins are perfect for breakfast or as an afternoon snack. Serve them warm with a side of fresh fruit or a dollop of whipped cream. They pair beautifully with Men-Like-It-Salad for a balanced meal. For added indulgence, serve them alongside a cup of hot chocolate or coffee.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To reheat, microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut-Butter And Jelly Surprise Muffins contains roughly 357 calories, with 7g protein, 49g carbohydrates, and 16g fat. It is a good source of calcium (18% of the Daily Value), protein (13% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 936mg per serving (41% 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 use a different type of jelly in these muffins?
Yes, you can use any flavor of jelly, such as grape, raspberry, or even a mixed berry jam. Each will give the muffins a unique taste. Just ensure the jelly is smooth and spreadable for even distribution in the muffins.
Is it possible to make these muffins vegan?
Yes, you can make these muffins vegan by substituting the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and using a plant-based milk and vegan butter. This will maintain the texture and flavor while making the recipe suitable for a vegan diet.
How can I tell when the muffins are done baking?
Muffins are done when they are lightly golden on top and a toothpick inserted into the center comes out clean or with just a few crumbs. Be careful not to overbake, as this can result in dry muffins.
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).