About two years ago I came across a number of recipes for Peanut Butter and Jelly Muffins- deliciously moist peanut butter muffins stuffed with your favorite jelly. It was one of those times when I slapped my forehead like, “Duh! Shoulda thought of that a long time ago!” Seriously- one of my favorite sandwiches in muffin form?! I’m gonna love these . . . the kids are gonna love these. I had to get baking.
I make muffins a lot. They make for a great quick breakfast or easy snack and are perfect for packing on the go. And because muffins generally freeze well, I can make big batch and always have some on hand. My kids, especially my son, share my love for the muffin as well. And I’ve learned through dozens upon dozens upon dozens of muffin batches that, if you want to keep them on the healthier side, there are many easy ways to do that.
For these Peanut Butter and Jelly Muffins, I like to use a combination of all purpose flour and white whole wheat flour. I love using white whole wheat flour in baking- especially so in muffins and quick breads. As opposed to regular whole wheat flour, white whole wheat flour doesn’t have a strong grainy, wheat-y taste, yet still provides the nutritional boost of whole grains and a subtle nuttiness that, in this recipe, nicely complements the peanut butter. You could certainly stick to just using all purpose flour, but if you’ve never added white whole wheat flour to your baked goods, I highly recommend giving it a try.
I also add 1/2 cup each of old fashioned oats and brown sugar. Since my kids and I often have these at breakfast, the oats add a nice heft to the muffins, without making them too dense. And I’ve found that 1/2 cup of brown sugar for the entire batch of 20-22 muffins is just enough- don’t forget, you’ll be adding a dollop of jelly to the center, which adds plenty of extra sweetness.
Give your flours, oats, baking powder, and salt a gentle toss. Then add a generous scoop of peanut butter- 1 and 1/4 cup- right to it. (Here’s a little tip- before you measure out your peanut butter, lightly spray your measuring cups with some non stick spray or lightly coat with some oil. Your peanut butter will slide right out and into your bowl). Using a pastry blender, blend the peanut butter with the flours until it resembles large crumbs. No need for a mixer here- this should only take 3-4 minutes by hand.
Now onto the wet ingredients. To try to keep these on the healthier side, I added some non-fat vanilla Greek yogurt to keep them moist without adding a ton of extra fat. I also added in low fat milk (not skim) and canola oil. I’ve tried omitting the oil all together, but felt the muffins were a tad too dry (albeit still delicious!). One half cup seemed to be the perfect amount of oil for this recipe- enough to keep a soft crumb but not too much to weigh them down. There are, of course, some eggs and a good dose of vanilla extract. Once you’ve whisked all your wet ingredients together, add them to the dry ingredients and mix until just combined.
Make sure you prepare your muffin tin with some liners or non stick spray. For these muffins, I typically double up, using non stick spray and liners. Baked jelly gets pretty sticky as it cools, and the extra layer of non stick spray will help ensure you’ll get these out of your pan without tearing apart your muffins.
Fill each muffin tin barely half way with your peanut butter muffin batter. Then add a dollop of your favorite jelly right in the center- a scant 2 teaspoons is plenty. However tempting it may be, try not to go too overboard with how much jelly you use- it’ll ooze too much while baking and make a bit of a sticky mess when you try to remove your muffins from the pan.
Top off each muffin with the remaining batter, filling your muffin cups almost to the top. I like to gently spread it around to completely cover my jelly to help prevent the jelly from spilling over the top too much.
Get these guys in the oven and bake them at 350F for about 20-24 minutes.
Some jelly is bound to escape your muffins, so don’t let these sit too long in your pan, especially if you’ve only used liners. If you let them cool completely in the muffin pan, the jelly will harden making it somewhat difficult to get them out. That is why I use both liners and non stick spray. Nothing is more disappointing that having these beautifully baked muffins only to have them be ripped apart as you try to get them out of your pan!
My peanut-butter-and-jelly-sandwich-loving daughter actually prefers these without the jelly center- just as a plain peanut butter muffin.
And they are delicious that way, so if you find yourself running out of jelly, or are like my daughter and don’t want a jelly center, just bake the muffins as is.
What is not to love about these? Moist peanut buttery muffins studded with oats and grains with sweet jelly in the center.
Pass the milk.
- 1 cup all purpose flour
- 1½ cup white whole wheat flour
- ½ old fashioned or quick cooking oats
- ½ cup brown sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1¼ cup creamy peanut butter (I use Jif)
- 2 eggs
- 1 cup Greek yogurt (I used non fat vanilla Greek yogurt, but feel free to use your favorite kind)
- 1 cup milk (any kind, but I wouldn't recommend skim milk)
- ½ cup canola oil
- 1 tablespoon vanilla extract
- ¾ cup of your favorite jelly
- Spray muffin pan with non stick spray. Line with muffin liners.
- Preheat oven to 350F.
- In a large bowl, toss together flours, oats, baking powder and salt. Add peanut butter and combine with a pastry blender until mixture resembles course crumbs. Set aside.
- In a medium bowl, lightly beat eggs. Add yogurt, milk, oil, and vanilla extract. Whisk until well combined.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fill each muffin tin just under half way with peanut butter muffin batter.
- Add about 2 teaspoons of jelly to center of each muffin.
- Top muffins with remaining batter. Spread batter over top to cover jelly.
- Bake in preheated oven for 20-24 minutes.
- Let cool for 5 minutes then remove muffins from pan and allow to cool completely on wire rack.