Peanut Butter N Jelly Muffins Recipes

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PEANUT BUTTER 'N' JELLY MINI MUFFINS



Peanut Butter 'n' Jelly Mini Muffins image

Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina

Provided by Taste of Home

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons canola oil
3 tablespoons strawberry or grape jelly

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.

Provided by By Becky Rosenthal

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 9

2 eggs
1 cup milk
2 tablespoons vegetable oil
2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup peanut butter
12 teaspoons (1/4 cup) jelly or jam

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
  • In large bowl, beat eggs lightly with fork. Stir in milk and oil.
  • In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
  • Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
  • Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts, finely chopped
1 cup strawberry or grape jelly or jam

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
  • Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.

Provided by kittycatmom

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 cup jam or 1/2 cup preserves, of your choice
1/4 cup sugar

Steps:

  • Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
  • Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
  • Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

AUNT B'S PEANUT BUTTER MUFFINS



Aunt B's Peanut Butter Muffins image

These peanut butter muffins are delicious.

Provided by Jessica Jolley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¾ cup rolled oats
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
¼ cup peanut butter
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g

PEANUT BUTTER 'N' JELLY MUFFINS



Peanut Butter 'n' Jelly Muffins image

There's a delightful surprise hiding within these yummy muffins. They are simple to prepare, so they bake up easily. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Steps:

  • In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened. , Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 315mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.

Provided by Parsley

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1/2 cup sugar
1/4 cup brown sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2/3 cup crunchy peanut butter (or creamy pb)
3/4 cup milk
1/3 cup oil
2 eggs, beaten
10 ounces strawberry jam or 10 ounces grape jam

Steps:

  • Preheat oven to 400.
  • Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
  • In a large mixing bowl, stir together flour, sugars, baking powder and salt.
  • Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
  • Add milk, oil and eggs and stir until moistened.
  • Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
  • Spoon remaining batter over the jam in each muffin cup.
  • Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

Nutrition Facts : Calories 371.1, Fat 14.8, SaturatedFat 2.6, Cholesterol 33.1, Sodium 428.4, Carbohydrate 53.4, Fiber 2.1, Sugar 25.6, Protein 7.8

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