• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » bake

    Published: Apr 23, 2014 · Modified: Jan 18, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Peanut Butter and Jelly Muffins

    Peanut Butter and Jelly Muffins | www.infinebalance.com #muffin #recipe
    Jump to Recipe Print Recipe
    A simple peanut butter flavoured muffins with jelly baked inside.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings: 12 muffins
    Calories: 259kcal
    Baked Goods
    Muffins
    Peanut Butter and Jelly Muffins | www.infinebalance.com #muffin #recipe

    The classic flavour combination of peanut butter and jelly in a muffin. You will end up with jelly on your fingers, each muffin is stuffed with your favourite jelly flavour.

    peanut butter  muffins filled with jam with chopped peanuts on top
    First. Let me apologize for taking too long to get this post to you. Technical problems. And even though I'm not one to shy away from technology or problem solving.. .in this realm I am not the technical one. I'm rather inept actually.  If running a blog required anything more technical than finding the publish button I wouldn't be running one. Simple as that. I just bumble along and cross my fingers alot.  So I'm very certain that trying to fix the problem myself would have created far larger, and then more difficult problems to solve. And then I'd have to admit I have no idea what I am doing. So, instead I will pretend I just can't be bothered. And wait. I figured someone, somewhere, with far more expertise than I will figure it out eventually. I just needed to cross my fingers that it didn't take someone too long to figure it out. So I waited and crossed my toes too. A good strategy this time. Because now, finally, you have muffins. Peanut Butter and Jelly Muffins.

    peanut butter muffins with peanut on top

    Yes those are happy pink bunnies jumping around these peanut butter muffins.

    Second. After a weeks of baking up a storm of squares and cakes for a frilly girly baby shower party (more on this in a later post) I really wanted something simple and familiar. So here you have it. Peanut butter and jelly in a muffin. No fance, no frill. Just a muffin with some raspberry jam baked inside. And as I explained to Zoe as she bit into one, you have to break these apart before you eat them. This way you will be sure to get some jam in every bite. To this she said, "But then I'll get jam on my fingers." And then I said, "Yes, you will."

    What is the point of jam filled anything unless you have to lick some of that jam off your fingers? How is it she does not know this?

    Peanut Butter and Jelly Muffins | www.infinebalance.com #muffin #recipe
    Be the first to rate this recipe!

    Peanut Butter and Jelly Muffins

    A simple peanut butter flavoured muffins with jelly baked inside.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings: 12 muffins
    Calories: 259kcal

    Ingredients

    • 1 cup cake and pastry flour
    • 1 cup all purpose whole wheat flour
    • 1-½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ cup peanut butter conventional, no-stir, sweetened
    • ¼ cup brown sugar
    • 2 large eggs
    • 1 cup plain full fat yogurt (not greek style)
    • 1 teaspoon vanilla extract
    • ½ cup raspberry jelly or your favourite jam or jelly flavour
    • ¼ cup chopped peanuts for topping

    Instructions

    • Preheat oven to 400 degrees and line muffin tins with paper liners or coat with cooking spray.
    • In a small bowl combine flours, baking soda and baking powder.
    • In the bowl of a stand mix add peanut butter and brown sugar and mix on medium speed until very smooth and creamy. Add one egg at a time and blending well after each addition.
    • Alternating flour mixture, then yogurt, add to the peanut butter mixture in the stand mixture. Mix each addition to "just" mixed. Do not over mix and it is okay if after the addition of flour the mixture is a bit dry and after the yogurt the mixture is a bit wet. To the last addition add the vanilla. Mix until just blended.
    • Add 1-½ tablespoons of batter to each muffin cup. Make a small indentation to the center of each, and place 2 teaspoons of jam in the indentation. Cover the jam with approximately 2 tablepoons of batter making sure to "seal" around the jam with the top batter touching the bottom batter all the way around the muffins. Sprinkle each muffin with chopped peanuts.
    • Bake at 400 for about 20 minutes. Muffins will be springy and lightly browned when done. Cool on a rack about 5 minutes before serving.

    Notes

    Use your favourite jam or jelly flavour in these muffins. If you like it with peanut butter, it will be good in these muffins. Grape. Strawberry. Strawberry Banana
    Calories: 259kcal (13%) Carbohydrates: 40g (13%) Protein: 8g (16%) Fat: 8g (12%) Saturated Fat: 2g (13%) Trans Fat: 1g Cholesterol: 27mg (9%) Sodium: 125mg (5%) Potassium: 229mg (7%) Fiber: 3g (13%) Sugar: 12g (13%) Vitamin A: 41IU (1%) Vitamin C: 1mg (1%) Calcium: 47mg (5%) Iron: 1mg (6%)
    Trish | The infinebalance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More Baked Goods and Dessert Recipes

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • Apple Butter Bars (vegan)

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Comments

      Leave a reply: Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Teresa O says

      April 23, 2014 at 9:54 am

      These look so yummy and I bet they freeze well too for that grab and go breakfast or quick afternoon snack.

      Reply

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté
    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup
    • Make-Ahead Kale Salad
    • Raspberry Lemon Muffins

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam
    • High Protein Pasta and Carrot Salad with Cumin
    • Carrot Mash with Miso
    • Easy Baked Tofu Recipe

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y