I absolutely love the classic combination of peanut butter and jelly.
And so does my little brother, who graduated from undergrad this past weekend and has officially joined the Huntington University alumni club in our family. We threw a little party for him after the ceremony and I threw these PB&J muffins into the mix.
For a peanut butter muffin, they’re pretty moist. I found that storing them in the refrigerator helped. Sitting out for extended periods of time tends to dry out the bread.
I chose to use traditional store-bought grape jelly, but I’m sure any jelly or jam could be substituted–and if you’re feeling super ambitious, make some of your own!
These are really good and simple to make…my two favorite things in baking!
Peanut Butter & Jelly Muffins (yields around 12 muffins)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup creamy peanut butter
- 1 large egg
- 1 cup skim milk
- 2 tsp. vanilla extract
- 1 jar grape jelly
- Preheat oven to 350 degrees. Line a standard muffin pan with paper liners.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Add peanut butter and mix on medium speed until crumbly and well combined.
- In a medium bowl, whisk together the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.
- Using a medium cookie scoop (about 1 1/2 Tbs.) add muffin batter to each muffin liner. Next, place 2 tsp. of the jelly into the center of the batter. Top with another scoop of the batter. Use a spoon to spread batter to cover jam.
- Bake for 22-25 minutes or until toothpick inserted into the center comes out clean.
- Cool and done!