Peanut Butter and Jelly Muffins

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

Peanut Butter and Jelly Muffins

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These muffins are reminiscent of a PBJ. Moist, dense, and supremely satisfying.

Ingredients  

• 2 cups all purpose flour
• ½ cup white sugar
• 3 ½ tsp baking powder
• ½ 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

Instructions

• 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.

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