For a moment I thought it was Saturday. My husband’s older brother has been staying with us and that means a couple of days off for me to visit with him – yay! However, it hasn’t been all relaxation time. Since we’ve been out and about, our mornings start a little slower and that means a quick breakfast before getting on with the rest of the day.
Recently, a foodie tidbit has been brought to my attention: the classic combination of peanut butter and jelly is fairly unique to America. I honestly never thought about it before, but I guess it’s quite true. We do love our peanut butter!
Since the duo is one of my personal favorites, I decided to whip up a batch of peanut butter and raspberry jam muffins for our morning meal. It ended up being perfect since they’re made from simple ingredients on hand, ready in about 35 minutes, and easy to eat on the go.
These muffins are really like your standard PB&J sandwich in a condensed form. The bread has a superb flavor and moist texture from the peanut butter, and the jam adds the ideal touch. They would make an excellent addition to brunch or even an extra snack to keep around for those busy days.
Peanut Butter and Jelly Muffins
Adapted from My Baking Addiction.com
Makes: 12 muffins, Difficulty: Beginner
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup peanut butter, creamy or crunchy
- 1 egg
- 1 cup cream or whole milk
- 2 teaspoons vanilla extract
- your favorite jelly or jam
Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine flour, sugar, baking powder and salt. Add peanut butter and mix on medium speed until combined and mixture looks like crumbs.
In a medium bowl, whisk together the egg, cream, and vanilla. With the mixer on low-speed, add liquid to peanut butter mixture and mix until just combined. The batter will be thick.
Using a cookie scoop (approximately 1 1/2 tablespoons) add muffin batter to prepared pan. Next, scoop about 1 tablespoon of jam or jelly in the center of the muffin batter and top with another scoop of batter.
Bake for about 22-25 minutes or until a toothpick or cake tester comes out cleanly. Remove from oven and let cool on a baking rack for about 5 minutes before enjoying.
- Note: These muffins are best enjoyed the same day they are baked, but will store well in an airtight container for a couple of days.