How To make Peanut Butter & Jelly Muffin

Healthy PB&J Muffins | Family and Community Health Sciences

These bite sized treats are a great snack for everyone in the family of all ages. Pairing muffins with the classic peanut butter and jelly taste, join us for this mouth-watering combination! Muffins are also a great way to sneak in extra nutrients.

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PEANUT BUTTER & JAM MUFFINS - BREAKFAST MUFFINS

PEANUT BUTTER & JAM MUFFINS #STAYHOME and BAKE #WITHME #PEANUTBUTTERANDJAMMUFFINS #BREAKFASTMUFFINS

INGREDIENTS

1.5 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING POWDER
PINCH OF SALT
1 EGG
1 CUP CASTER SUGAR
1/2 CUP BUTTERMILK
1 TEASPOON VANILLA
1/4 CUP FLAVOURLESS OIL
1/2 CUP SMOOTH PEANUT BUTTER
6 TABLESPOON MIXED FRUIT JAM

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Peanut Butter & Jelly Muffin Recipe

Peanut Butter and Jelly Muffins! A nice change of pace from the usual muffins.

Our first attempt at these muffins failed when we tried to use regular jelly. We were determined to get them right so we tried again with jam. Watch and see how the new batch turned out!

These muffins combine the creaminess of peanut butter and the sweetness of jam. Recipe can easily be made with your favorite jam filling.

*Tastes best when eaten shortly after baking. We recommend making them on the day you will be eating them for best flavor and texture.

Ingredients:

2 cups Flour
1 cup Buttermilk
2 Eggs
1/2 tsp Baking Soda
2 1/2 tsp Baking Powder
1 tsp salt
2/3 cup Sugar
1 cup Peanut Butter
1/2 cup Jam/Preserves
1/3 cup Oil
1 tbsp Vanilla
Sprinkling Sugar (Optional)

Set oven to 375 degrees


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3 NEW Peanut Butter and Jelly Recipes | Cookies, Oatmeal Muffins & Grilled PB&J

Grilled PB&J Sandwich:
PB&J Oatmeal Muffins:
PB&J Thumbprint Cookies:

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Peanut Butter and Jelly Muffins Recipe | Back to School Recipe for Kids

Healthy Peanut Butter and Jelly Muffins (Vegan | GF) are the best Breakfast Muffins. Its easy to make and tastes so delicious.
Materials
Wet Ingredients
½ cup Coconut Sugar
3 Tbsp Maple Syrup
2 Tbsp Coconut Oil melted
½ cup Peanut Butter more for topping
1 Tsp Cider Vinegar
¾ cup Unsweetened Apple Sauce
Dry Ingredients
1 Tsp Baking Soda
½ Tsp Baking Powder
1 cup Gluten-Free Flour Blend
½ cup Almond Meal
⅛ tsp Kosher Salt
¼ cup Almond Milk
6-7 Tbsp Strawberry Jam naturally sweetened
Instructions
Start by preheating the oven to 350F or 180C and grease a muffin tin with cooking spray and line with liners or parchment paper.
Mix Coconut Sugar, Maple Syrup, Coconut Oil, Peanut Butter, Cider Vinegar, and Apple Sauce. Whisk until combined.
Add Gluten Free Baking Flour Blend, Almond Meal, Salt, Baking Soda, and Baking Powder to it. Fold until combined.
Add Almond Milk and fold to combine everything. The muffin batter should not be too thin and pourable. It should be thick.
Scoop out the batter in a greased muffin tin. Top with some strawberry Jam and Peanut Butter. Pour it in the center. Swirl gently on the top using a toothpick. Bake @350F or 180C for 20-25 minutes or until a skewer inserted in the center comes out clean.
After the muffins get baked, cool them in the same pan for 5-10 minutes. After that, run a knife around the muffin and get them out gently. Serve

Peanut Butter & Jelly Cupcakes Recipe - Laura Vitale - Laura in the Kitchen Episode 403

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