There’s quite possibly nothing more classic than a peanut butter and jelly sandwich. It’s the sandwich each of my boys packed into their very first school lunch boxes. Peanut butter is one of the few things I would eat as a picky kid. It’s the thing I eat still eat by the spoonful today.
Peanut butter is my superfood. Everyone knows it’s a lunch favorite. Most of us know it makes to-die-for desserts. As in ooey gooey peanut butter brownie cups. And now, peanut butter has become one of my breakfast addictions.
The boys and I made these on a rainy spring morning. My little guy took a bite and exclaimed, “Mmm! These taste like peanut butter!” My guys were extra spoiled because I even let them scrape the jar clean at the end. 🙂
These peanut butter and jelly muffins are a major breakfast treat. Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.
These peanut butter and jelly muffins are remarkably hearty and delish. It’s a super satisfying breakfast on the go, as Hubby will attest to. These are not dainty; rather, they are dense and moist. Just the way you’d expect peanut butter muffins to be. The fruit preserves are wonderfully sweet and flavorful in the muffins. I use real preserves rather than jelly, but jelly sounds better for a title.
If you love big peanutty flavor, you’ll enjoy this one. Happy baking!
Source: Chew Out Loud, inspired by Taste of Home
These muffins are reminiscent of a PBJ. Moist, dense, and supremely satisfying.
- 2 cups all purpose flour
- 1/2 cup white sugar
- 3 1/2 tsp baking powder
- 1/2 tsp table salt
- 1 cup chunky peanut butter
- 2 TB cold, salted butter
- 2 large eggs, room temp
- 1 cup whole milk, sit out for 10–15 min
- jar of fruit preserves or jelly
- powder sugar for sprinkling
- Set oven to 350F and line muffin cups with paper liners.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated.
- In a small bowl, beat together the eggs and milk. Stir egg/milk mixture into the flour mixture just until evenly moistened. Fill lined muffin cups halfway. Drop in about a tablespoon of fruit preserves/jelly over each muffin cup. Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.
- Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached. Cool muffins completely. Sprinkle with powdered sugar upon serving, if desired.