Recipes Peanut Butter and Jelly Muffins ()

Number of Servings
    • 2¼ cups all purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ⅔ cup brown sugar
    • 6 tablespoons butter, melted and cooled
    • ½ cup crunchy peanut butter
    • 2 large eggs
    • 1 cup milk
    • approximately ⅓ cup jam (any kind)



Directions: Preheat oven to 375 degrees Fahrenheit and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, salt and brown sugar.

In a medium bowl, whisk together the melted butter, peanut butter, eggs, and milk until smooth. Pour into flour mixture and stir until just combined. Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack.

Nutrition Information

218 Calories; 8g Fat (30.7% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 260mg Sodium.