PB & J Muffins October 22
I love it when a recipe is versatile and can be easily altered for a whole new flavor combination. It gives you a lot more baking options when you don’t constantly have to grope around for a new recipe, but can just make a change or two to a tried-and-true favorite and come out with something completely different. The easiest and most straighforward way to do this is to change the “add-in” in a recipe. For instance, you could switch from chocolate chips to white chocolate chips in a batch of cookies, or you might switch the fruit in a bread or shortcake recipe.
In this case, I started with the very tasty Peanut Butter Chocolate Chip Muffins that I made a few weeks ago and turned them into PB & J Muffins. The change was an easy one to make. I simply left out the chocolate chips from my batter and, as I was filling up the muffin cups, added a heaping teaspoon of jam to the center of each muffin. The batter is thick and, in this case, the easiest way to get the jam in is to fill the muffin cup halfway with batter, top with jam and then cover with another layer of batter.
There isn’t a whole lot of jam in each muffin, but there is enough to give the muffin a distinct “peant butter and jelly” flavor and to bring back memories of school lunches long past. And speaking of which, these muffins are great as snacks or at lunch time because they have a slightly savory taste to them from the peanut butter. They’re still good for breakfast, of course, but it’s nice to have a few excuses to tuck a few more into your bag before a busy day.
PB & J Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam (any kind. I like raspberry)
Preheat oven to 375F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
Makes 12.
Sophia Oct 22
These look delicious. I tried the peanut butter chocolate chip muffins, and they turned out great, so I’ll have to try these sometime!
JEP Oct 22
I, too, like the look & sound of this muffin combo—black raspberry jelly will be my filling
Claire Oct 22
Yum! THese sound delicious…will try soon.
Julie O’Hara Oct 23
You’re right about the convenience of an “interchangeable” recipe…my favorite is for scones. I like that these are perfect as a midday muffin. And for some reason, I just don’t like chocolate chips in muffins, so the jelly variation is perfect:)
Julie
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