Peanut Butter and Jelly Muffins
These muffins are like tender peanut butter cookies, holding a pocket of sweet jelly. We have made these treats using many flavors of jelly and jam including Coffee Jelly, Latte Stout, and Raspberry Smoked Maple. Serve the muffins for breakfast or dessert with a tall glass of milk.
- 1 ¾ cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 large egg
- ½ cup packed light brown sugar
- ⅔ cups peanut butter
- 1 ¼ cups milk
- 6 Tablespoons butter, melted
- 2 teaspoons vanilla
- 1 8oz jar jelly or jam
Whisk together the flour, baking powder, and salt in a small bowl and set aside. Whisk the eggs lightly to break them up. Add the brown sugar and whisk until pale and smooth. Whisk the peanut butter into the egg mixture until smooth.
Using a wooden spoon or rubber spatula, add the milk, butter & vanilla and stir until combined. Add the flour mixture and incorporate until just combined. The batter will be thick. Fill lined or greased muffin tins 3/4 full. Gently spoon 1 tablespoon jelly into the center of each unbaked muffin.
Bake muffins at 400 degrees for 20 minutes. Allow to cool on a wire rack in the pan for at least 10 minutes before attempting to release the muffins.