Peanut Butter and Jelly Muffins
A childhood classic turned into a sweet and savory breakfast treat. These Peanut butter and Jelly Muffins will take you back in time. Have them with a glass of cold milk, and you have it made.
Servings 12 Muffins
Ingredients
- 4 tablespoons unsalted butter softened
- ⅓ cup packed light brown sugar
- 2 large eggs
- 1 cup milk any kind
- ¾ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 ¼ cup flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup strawberry or grape jelly or jam
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, cream together the softened butter and brown sugar, then mix in the eggs one a time. Lastly, mix in the milk, peanut butter, and vanilla.
- Stir in flours, baking powder, and salt. Mix till combined.
- Fill each liner ¾ the way complete and cook for 20-22 min, or until a toothpick comes out clean. Let them cool for 10 min.
- Make a hole at the top of the muffins using a knife that goes almost to the bottom of the muffins, then pipe in jelly. (see tips)
Notes
If you don't have a piping bag, you can cut off the tip of a plastic pad and use that as a piping bag.
