Peanut Butter & Jelly (PB & J) Muffins

The combination of peanut butter and jelly has been around a long time, but how many have had this combination without it being between two slices of bread. That tradition ends today.

Video:

Ingredients:

1 3/4 Cup (1/2 Pound/227 Grams) Flour

1 Tablespoon Baking powder

3 Tablespoons (40 Grams) Sugar

3 Tablespoons Butter, softened (not melted!)

1/2 Cup (120 Grams) Peanut Butter

1 Egg

1 Cup (240ml) Milk

 

1/4 Cup Jam (likely will only end up needing about 2 or 3 tablespoons)

Makes about 12 medium sized muffins.

Method:

  1. Preheat oven to 400F/200c and grease muffin tins or use muffin wraps.
  2. Whisk all dry ingredients (including the sugar) together in a medium bowl.
  3. Using a food processor or pastry blender, combine the soften butter and peanut butter into the dry ingredient mixture. Looking for it to resultĀ  like course crumbs.
  4. Beat in egg until combined with 1 cup of milk. Add milk about 1/3 Cup at a time.
  5. Using a 1/4 Cup scoop or 2 large spoons, distribute muffin batter in muffin tins.
  6. Using either a home made piping bag (see video) or piper, add about 3 teaspoons of jelly in the centre of each muffin.
  7. Bake for about 15-17 minutes or until a light brown colour developes on the exterior and ensure that with a toothpick inserted in just off of the centre comes off clean. (do not directly test in centre of muffin because that is where the jelly is).
  8. Let sit in muffin tin for about 20 minutes before removing from tin.
  9. Store in airtight container and enjoy!

Tip: It is ideal to use these within a couple days of being baked. You can make the batter ahead of time and bake as needed for freshest result.

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