Peanut Butter Jam Sandwich Muffins Recipes

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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 '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

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

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