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Peanut butter and jelly muffins

Peanut butter and jelly muffins
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cinnamon - 1/4 tsp
  • vanilla extract
  • salt - 1/4 tsp
  • flour - 1/3 c
  • baking powder
  • vegetable oil - 1/4 c
  • firmly packed light or dark brown sugar - 3 Tbsp
  • milk room temperature - 3/4 c
  • smooth or chunky peanut butter - 2/3 c
  • jam or jelly - 1 item
  • unsalted butter, chilled and cut into 1/2-inch cubes - 3 Tbsp
  • large egg at room temperature - 1 item

How to make peanut butter and jelly muffins:

Muffin Batter:1 3/4 c. flour2/3 c. firmly packed light or dark brown sugar2 1/2 tsp. baking powder1/4 tsp. salt3/4 c. milk (room temperature)2/3 c. smooth or chunky peanut butter1/4 c. vegetable oil1 large egg (at room temperature)1 1/2 tsp. vanilla extract jam or jelly Preheat oven to 350°. Line muffin tin with paper liners. To make Streusel Topping, stir the flour, brown sugar and cinnamon in small bowl. Distribute butter cubes evenly over flour mixture. Using your fingertips, quickly blend butter into dry ingredients until mixture crumbles. Set aside.

In large bowl, stir flour, brown sugar, baking powder and salt.

In separate bowl, combine milk, peanut butter, oil, egg and vanilla (mixture will be lumpy). Make a well in center of dry ingredients. Add milk mixture and stir just to combine. Spoon tablespoon of batter into each muffin cup. Drop a scant teaspoon of jam into center of each cup, taking care not to let preserves touch the side of cup. Top with remaining batter and sprinkle Streusel topping evenly over the top. Bake 20 to 25 minutes. Cool muffins in tin for 5 minutes, then remove and finish cooling on rack. Serve muffins warm or cool completely and store at room temperature in airtight container. Makes 12 muffins.

Recipe categories: Breads, Quick breads, Muffins.

Rating:
Peanut butter and jelly muffins
4.3
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT35M
Total Time: PT35M


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Related ingredients:
packed brown sugar, all-purpose flour, stick butter, yeast, bisquick baking mix, 1/2 sticks butter, water boiling, unbleached all-purpose flour, cans biscuits 10 biscuits each can
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