Ah, the classic combination of peanut butter and jelly, a timeless favorite that brings back memories of childhood lunches and after-school snacks. Today, I’m thrilled to share a delightful twist on this beloved duo with my recipe for peanut butter and jelly muffins. These muffins are a playful take on the iconic PBJ sandwich, transforming it into a light and fluffy treat bursting with peanut butter flavor and a sweet jam surprise in the center.
As a fan of all things peanut butter and sweet treats, these muffins hold a special place in my heart. The one-bowl recipe simplifies the process, making it easy to whip up a batch of these irresistible muffins in no time. Whether you’re looking for a quick snack on the go or a fun alternative to a traditional sandwich, these peanut butter and jelly muffins are sure to become a new favorite in your household.
Get ready to indulge in the nostalgic flavors of peanut butter and jelly in a delightful muffin form that will have you coming back for more.
Ingredients
Creating these delightful peanut butter and jelly muffins requires a handful of ingredients that come together to make a scrumptious treat. Let’s break down what you’ll need for the muffin batter and the PB&J layers.
Muffin Batter
- 1 1/2 cups whole wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 cup creamy peanut butter
- 1/2 cup Greek yogurt
- 1 cup strawberry or raspberry jelly
Equipment Needed
For this delightful peanut butter and jelly muffin recipe, you’ll need some basic kitchen equipment to make the baking process a breeze. Here’s a list of essential tools and utensils you’ll need to prepare these scrumptious muffins:
- Muffin tin
- Muffin liners
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Oven
Gathering these items before starting the baking process will ensure a smooth and enjoyable experience while making these delectable peanut butter and jelly muffins.
Preparation Steps
Preparing the Muffin Batter
To begin, whisk together whole wheat flour, granulated sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, combine milk, eggs, creamy peanut butter, and Greek yogurt until smooth. Gently fold the wet ingredients into the dry mixture until well incorporated.
Assembling the PB&J Layers
Scoop 1 teaspoon of prepared batter into each muffin cup, then add 1/2 teaspoon of strawberry or raspberry jelly on top. Cover the jelly with another teaspoon of batter and use a toothpick to swirl the jelly into the batter. Bake the muffins until risen and a toothpick comes out clean. Allow them to cool slightly before adding the final touches.
Baking Instructions
Preparing the Muffin Tins
- Preheat your oven to 375 degrees Fahrenheit.
- Spray your muffin tins with non-stick spray to prevent sticking, especially as the jam can overflow during baking.
- Line the muffin tins with cupcake liners for easy removal.
Mixing the Ingredients
- In a large mixing bowl, combine the dry ingredients: 2 ¾ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- Add the wet ingredients to the dry mixture: ½ cup of unsalted butter (softened), ½ cup of granulated sugar, ¼ cup of packed brown sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1 ½ cups of sour cream.
- Mix everything until just combined. Be cautious not to overmix; leaving a few streaks of flour is preferable to avoid dry and tough muffins.
Adding the Filling
- Portion the batter evenly among the prepared muffin cups, filling each about 3/4 full. A 3-tablespoon scoop can be helpful for this step.
- Place 1/4 to 1/2 teaspoon of your favorite fruit preserves or jam on top of each muffin.
- Use a thin knife to gently swirl the jam into the muffins for a marbled effect.
- Bake the muffins in the preheated oven for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for 10 minutes.
- Transfer the muffins from the pan to a wire rack to cool completely before enjoying the delightful peanut butter and jelly flavors. Time to indulge in these tasty treats!
Cooling and Serving
After taking the peanut butter and jelly muffins out of the oven, allow them to rest in the muffin tin for about 15 minutes. This resting period helps the muffins set and cool slightly before serving.
Once the muffins have cooled a bit, they are ready to be enjoyed either warm or at room temperature. The combination of warm, gooey peanut butter and jam is undoubtedly heavenly, offering a delightful contrast of flavors and textures.
In my opinion, these peanut butter and jelly muffins are best enjoyed fresh on the day they are baked. However, if you have any leftovers, you can store them in a well-sealed container at room temperature for up to 3 days. Just give them a quick reheat in the microwave for a few seconds to revive their soft texture before serving.
To elevate the indulgence of these muffins, you can drizzle them with a luscious blackberry icing. To prepare the icing, strain your favorite berry jam to remove any seeds, warm it, then whisk it with powdered sugar, a touch of vanilla and lemon juice, and a splash of milk until smooth. Once the muffins have slightly cooled, generously drizzle the icing on top for an extra burst of fruity sweetness.
Tips for Perfect Muffins
Creating the perfect peanut butter and jelly muffins requires attention to detail and a few tips to ensure they turn out just right. Here are some key tips to keep in mind when making these delicious treats:
1. Proper Mixing Technique:
- Be mindful not to overmix the batter to prevent dense and tough muffins.
2. Even Distribution of Batter:
- Ensure the muffin batter is evenly distributed among the cups to promote consistent baking and rise.
3. Correct Baking Time:
- Follow the recommended baking time closely to achieve perfectly baked muffins that are moist and fluffy.
4. Testing for Doneness:
- To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs.
5. Cooling Before Enjoying:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a cooling rack. This helps set the muffins and prevent them from becoming soggy.
- Store any leftover muffins in an airtight container at room temperature or in the fridge. Reheat them in the microwave for a quick warm treat.
By following these tips, you can ensure that your peanut butter and jelly muffins turn out perfectly every time, ready to enjoy the delightful combination of flavors in every bite.
Storage Instructions
After baking, allow the peanut butter and jelly muffins to cool completely before storing to maintain their texture and flavor. Once cooled, transfer any leftover muffins to an airtight container to preserve freshness. These muffins can be stored at room temperature for up to 3 days.
For longer storage, you can freeze the muffins. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Frozen peanut butter and jelly muffins can last for up to 3 months.
When ready to enjoy, simply thaw the muffins at room temperature or reheat them in the microwave for a quick and delicious treat. The combination of creamy peanut butter and sweet jelly will remain delightful even after being frozen, ensuring a tasty snack whenever you crave it.
Conclusion
Peanut butter and jelly muffins are a delightful twist on a classic favorite, offering a perfect blend of flavors in a convenient snack. With their fluffy texture and rich peanut butter taste, these muffins bring a sweet surprise with every bite. Whether enjoyed on the go or as a quick treat, they never fail to satisfy cravings for nostalgic flavors. By following the detailed recipe and storage tips provided, you can ensure that these muffins stay fresh and delicious for days to come. So why wait? Whip up a batch of these irresistible muffins and indulge in a taste of childhood memories today.