Each peanut butter and jelly muffin is filled with a creamy peanut butter and sweet jelly surprise then topped with a rich buttery sugar cinnamon topping.
Growing up I grew to have a disdain towards peanut butter and jelly. Have it every day for two years of your life for lunch and you might too. I swore it off for a number of years. I could not stomach another peanut butter and jelly sandwich. My parents worked, so I was either in charge of making my own lunch or my mom threw together a lunch quickly the night before. And that meant peanut butter and jelly.
A great way to change up the traditional sandwich is to make these into muffins. These taste absolutely incredible. Inside each muffin is a peanut butter and jelly surprise. On the top of each muffin is a light hint of butter and a light layer of cinnamon and sugar.
Change up snack time, lunch time or even breakfast with these delicious peanut butter and jelly muffins!
- 1 ½ cups whole wheat or gluten free flour
- ½ cup sugar (coconut sugar fine)
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg
- ½ cup milk (substitutions okay)
- ⅓ cup butter, melted (can substitute nonfat plain greek yogurt)
- 1 tsp vanilla extract
- ¼ cup strawberry or raspberry jelly
- ¼ cup all natural creamy peanut butter
- 3 tbsp butter or margarine, melted
- ⅓ cup sugar (coconut sugar okay)
- 1 tsp cinnamon
- Preheat oven to 350 degrees Lightly grease 12 paper lined muffin cups, then set aside
- In a bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the egg, milk, butter and vanilla Stir in the dry ingredients and mix just until moistened.
- Spoon approximately one tablespoon of the dough into the bottom of the muffin cup. Place one teaspoon of peanut butter in the middle of the muffin, followed by one teaspoon of jelly. Top with dough until muffin cup is ⅔ of the way full
- Bake at 350 degrees for 20-22 minutes or until a toothpick inserted approximately one inch into the center of the muffin comes out clean.
- Remove muffins from oven and and allow muffins to cool for five to ten minutes before removing from the muffin cups Dip the tops of the muffin into the melted butter, followed by the cinnamon and sugar mixture
- Serve muffins warm or freeze for later use To reheat, allow muffin to thaw to room temperature or heat individual muffin for 20-30 seconds in the microwave
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