Peanut Butter and Jelly Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 416
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 26
- Protein
- 11
- Cholesterol
- 48
- Sodium
- 253
- Total: 2 hr
- Active: 35 min
Ingredients
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts, finely chopped
1 cup strawberry or grape jelly or jam
Directions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
- Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.