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Sneaky Chef Missy Lapine created a no-nut butter that’s allergy-friendly and tastes just as good as the real thing, and she uses it in her peanut butter-flavored and jelly muffins.
Calories Per Serving353
Folate equivalent (total)54µg13%
They’re breakfast. A snack. Lunch! Second lunch. Middle of the night munchie.
They’re soft and delicious and filled with preserves and topped with the crumbliest crumb in the universe.
Maybe I’m spending too much time with a certain little love muffin because I’m calling everything a love muffin but these… these really are love muffins.
My obsessive phases go way, way back. I think I ate a PB & J for kindergarten lunch every single day, like to the point where even at five years old, after a year of consuming said sandwich, I was totally over it. So, so over it.
I refused, like flatout REFUSED, to eat peanut butter and jelly sandwiches for years after that. We are talking around fifteen-ish years, to be exact. I wanted not a darn thing to do with the combo. That is, until I realized I could have a jelly preference.
Grape? No can do. So not a fan.
And I was like, wait… what? There are flavors in jars other than grape? There are jellies and jams that don’t come in that squeeze tube? I can have strawberry or peach or sour cherry or blackberry or better yet – fig?!
That’s why these here muffins are made with strawberry. My go-to easy choice for peanut butter and jelly stuff, always. It’s my standard, my fall back, my classic. I use the fig and what not if I want to get a little fancy, but strawberry it is when I feel like I need that nostalgic bite.
Know what? The base of these muffins are almost cookie-like. Cookie muffin hybrids, if you will.
They are made with lots of peanut butter which is very much NOT a light ingredient when it comes to fluffy baking. Therefore, the muffin layers takes on a slightly denser, rich crumb… seriously very cookie-like. At least very peanut butter cookie-like. The super buttery kind, oh yes. The ones that are almost melt in your mouth.
Truth be told, this is not my first peanut butter + jelly muffin recipe here on this page where I ramble on the internets. The first one, I posted over FIVE years ago (wtf?!) and it was a little boring and not quite as flavorful as this recipe. The muffins were okay for being mostly whole wheat, but if we’re being real, I’ve learned a ton in those 1826 (27?) days and had about one thousand muffin fails to teach me all about the goods.
These!! are the goods. Cookie muffs. Muffin cooks. Whatever you want to call them. They are dessert masquerading as snacks. Which is always the best thing. Secret treats!
Who doesn’t love a good muffin? So many positive attributes, where do I even begin. They’re fluffy and cakey on the inside, crispy and crunchy on top, and always packed with something delicious. Plus they’re freezable, packable, and typically have a short bake time, so they’re a great treat to turn to when you’re short on time.
But truly I think one of the best parts about muffins is that they’re acceptable to eat at all hours of the day. Breakfast muffin? Yes, please. As a quick mid-day snack? Absolutely. For dessert? Why didn’t you ask sooner?!
You could put just about anything in a muffin and I’d probably still eat it. Okay maybe not anything, but my point is that the options feel pretty endless as far as flavors go. With all the possibilities out there floating around the internet, I’ve rounded up 30 (yes 30!) of my favorite vegan muffins so you can have them all in one place. The muffin encyclopedia if you will. I promise there’s a muffin here for everyone on this list, so muffin haters take a look, I promise you’ll find a vegan muffin recipe here that piques your interest.
And while we’re here, I have to know, what’s your favorite part of the muffin: the base (?) or the top? Also, if anyone knows the proper term for the bottom of the muffin, let me know.
These light and fluffy peanut butter and jelly muffins are everything you could ever want. Sweet, slightly salty peanut butter muffins stuffed with your favorite jam. Snacking just got a whole lot better.
There was a time in my life when I could swear that my diet was at least 80% peanut butter and 20% jelly. I would wake up and have peanut butter and jelly oatmeal, eat two peanut butter and jelly sandwiches for lunch, and for dessert, have a Belgium waffle topped with peanut butter and jelly. Of course between meals I would have peanut butter and jelly smoothies and these peanut butter and jelly muffins. At the time, I was about 6 or 7 months pregnant, but still those were good times and I miss them.
I feel like I need to get back to those days. This time I probably won't do the pb & j sandwiches with pepperjack cheese anymore now that I am experiencing weird pregnancy cravings. But definitely more peanut butter and jelly muffins and those waffles.
These muffins are ridiculously light and moist. They are soft and almost melt in your mouth. All you need is a nice tall glass of ice cold milk. You can use any jam or jelly, but my personal preference is to reach for jam or preserves. Something that still have bits of fruit in it because jelly tends to melt into the muffin the most. I used blueberry and blackberry jam that I made during the summer.
All three of my boys are starting school today and as much as I&rsquove said I&rsquom looking forward to all the baking and blogging I&rsquom going to get to do now, I know I&rsquom going to miss them like crazy and will be counting down the minutes until I go pick them up.
I know that they&rsquore going to love school and I can&rsquot wait to hear all about it on the ride home. I also know they&rsquore going to be super hungry and begging for a snack the minute we walk in the door. Well, I&rsquove got that covered&hellip
These healthy little Peanut Butter and Jelly Muffins were a huge hit the first time I baked them. They taste just like a PB&J, but in muffin form. They get a healthy boost from whole wheat flour and Greek yogurt and have lots of peanut butter and jelly flavor all throughout them. So yummy!
I&rsquom planning to bake up a batch of these mini muffins on a Monday morning so we can eat a few for breakfast that morning, maybe even pack one in their lunch boxes as a treat for lunch, and of course, have them on a plate waiting for the boys to devour as an after-school snack. They&rsquore easy to bake and yummy to eat&hellip
Who doesn&rsquot love a good PB&J?! And this marvelous muffin version is sweet, snackable and oh so scrumptious!
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When life hands you lemons, skip the lemonade and make a dessert. Tart, tangy, and sweet, they’re a scrumptious way to end a meal. We know dessert can turn a bad day around. When you add bright and refreshing lemon flavor to the recipe, we promise they’ll be smiles all around.
Wow, this year is flying by. How is it almost Memorial Day? With life slowly returning to normal I’m having a group of friends and some family over for a Memorial Day barbecue. This year, I’m keeping the menu simple by grilling a couple of steaks, serving a few sides, and, of course, dessert. I [&hellip]
Want to make dinnertime more fun this summer? Make kabobs! What’s better than eating a meal on a stick? Chicken, pork, shrimp, and steak, you can use what type of protein your family enjoys. They can even be made vegetarian if you’re trying to come up with a meatless meal. During the summer when we [&hellip]
Really, really easy jelly-filled peanut butter cupcakes. No cutting holes or injecting—just dollop it in before baking.
These can be made either in a cupcake size (in which case they make 24 instead of 12) or as huge muffin-sized cakes.
Line a 12-hole muffin tin with paper liners, and preheat the oven to 200C (390F).
Place the jam and water in a small saucepan, and heat gently until the jam melts and combines well with the water. If you are using strawberry jam, you can pass the jam and water mix through a sieve to get rid of the pips (you could skip this fuss though—it isn’t vital, but I do like to do it). Set the jam and water mix aside to cool.
Cream the butter, peanut butter and caster sugar together.
Add the eggs, and beat together.
Sift in the flour and baking powder, and mix well.
Using a measuring tablespoon, place one heaped tablespoon of batter into the bottom of each muffin liner.
Using a teaspoon dipped in cold water, smooth the batter to cover the bottom and a little way up the sides of the liner, to leave a small well in the centre of the batter.
Carefully put one teaspoon of jam mixture into the well in each cake.
Place another heaped tablespoon of batter on top of the jam mixture. Don’t worry if the jam leaks out a bit at the sides and you can see it it won’t affect the cooked cupcake-muffin.
Place the muffin tin into the oven, middle shelf. Check after ten minutes, and turn the tin 180-degrees. Check again after another 5 minutes if the cakes still look “damp”, cook for another 5 minutes. Mine usually take 20 minutes, but they have taken up to 25 minutes. You can check for doneness with a skewer (or I use a piece of dry spaghetti) but only push it in halfway or you’ll hit the jam filling!
When the cakes are golden, well-risen and no longer look damp, remove from the oven and allow to cool.
I don’t frost these I think the jam filling and PB cake together are fine as they are.
If you are a little more restrained/less decadent that I am, you can make cupcakes instead of muffins, in which case this mix will make 24. Use a teaspoon to place the batter and a half-teaspoon for the jam and reduce the cooking time: for cupcake-size ones, check at 7 minutes, and again at 12 minutes. This mix can easily be halved or doubled for smaller or larger quantities with great success.
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 22-25 minutes
2 cups Gold Medal all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup peanut butter, creamy or crunchy
1 large egg
1 cup whole milk
2 teaspoons pure vanilla extract
jelly or jam
1. Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, or spray each well with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the flour, sugar, baking powder and salt.
3. Add peanut butter, and mix on medium speed until well combined and crumbly.
4. In a medium bowl, whisk together the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.
5. Using a medium cookie scoop (1 1/2 tablespoons) add muffin batter to prepared muffin wells. Next, place 2 teaspoons of your favorite jam or jelly in the center of the muffin batter and top with another scoop (1 1/2 tablespoons) of muffin batter. If necessary, use a spoon or knife to gently spread batter to cover the jam.
6. Bake preheated oven for 22-25 minutes.
-Muffins are best served the day they are made, but they will store in an airtight container at room temperature for one day.
-I chose not to include the glaze information with this recipe, because we far preferred them without the this additional step.
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This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America&rsquos flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.
I grew up eating lots of peanut butter and jelly sandwiches. Still love peanut butter & jelly. I don’t eat bread much anymore but I will always love peanut butter and jelly together. Pancakes, smoothies, muffins, gluten free bread are all great with peanut butter & jelly. We have modifications for Keto, Paleo or people that have peanut allergies.
INGREDIENTS FOR MUFFIN
INGREDIENTS FOR STRAWBERRY “JAM”
Preheat oven to 350 F
DIRECTIONS STRAWBERRY “LIKE JAM”
In small sauce add in strawberries.
NOTE: if frozen defrost and drain excess water that accumulates when frozen
Add in sugar and lemon juice
Stir for about 5 minutes
NOTE: if too runny you can thicken it up with a 1 tablespoon of tapioca or arrowroot starch flour. It doesn’t need to be as thick as jam though.
1. Beat the eggs
2. Cream in the banana, nut butter, maple syrup, vanilla extract, apple cider vinegar
3. Add in coconut flour, salt, and baking soda
4. Mix well
5. Pour in strawberry “like jam” . over top of batter
6. Using dinner knife drag around through dough BUT DON’T MIX IN.
7. Add in cupcake lined tins to 3/4 full
8. Makes 12 muffins
9. Bake for 18 to 25 minutes until bounces back when you press the center of the muffin and a toothpick comes out clean with poked into center of muffin.