Hello and welcome to National Peanut Butter Day! Really, there is a food holiday for every day of the year and while it would be super fun to celebrate all of them with you, unfortunately a busy job and an even more busy toddler won’t allow that right now. But to me, National Peanut Butter Day can’t be missed so we will observe it accordingly. My favorite peanut butter dishes include anything with chocolate and peanut butter, red curry peanut noodles and any other noodle dish with peanut butter, and heck, just eating peanut butter straight from the jar (my son seems to have picked up on that habit already. Oops). But the epitome of classic peanut butter-ness is that childhood standard, peanut butter and jelly. I still love to bring PB&J to work for lunch every so often. The savory creamy peanut butter mixed with sweet and smooth jelly is a perfect melding of flavors. So why not in a muffin form? Yes, why not? I love making my family muffins for breakfast on the weekend and trying out new recipes. PB&J muffins sounded like a great plan.
I used both all-purpose and whole wheat flour, allowing for a hearty bread-like flavor to the muffins. I combined the flours with the other dry ingredients, then added milk, creamy peanut butter, egg, vanilla, and melted butter and stirred until just moistened.
After filling the muffin tins halfway…
I dropped a spoonful of jelly onto each muffin. The peach jelly on the left was homemade by one of our friends. So good! Hopefully she’ll give me the recipe so I can share it with you.
I then covered them with the remaining batter.
I baked them for 20 minutes, then was able to enjoy peanut butter & jelly in one perfect bite of muffin. Just a hint…proceed with caution when digging in…the jelly stays hot for a while. Then close your eyes and chew. You’ll think you are chowing down on a regular old PB&J but surprise, it’s a muffin!
Follow The Dinner Pages–I have another amazing peanut butter recipe coming soon, this one with CHOCOLATE!! So stay tuned!
Peanut Butter & Jelly Muffins (adapted from Cooking Light Annual Recipes 2008)
Yield: 12 muffins
nonstick cooking spray
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups skim milk
1/2 cup creamy peanut butter (the original recipe recommended against using “natural” peanut butter–it said it wouldn’t rise adequately. I have 5 different types of peanut butter at my house but for this recipe I used Peter Pan honey roasted creamy peanut butter instead of natural)
1 large egg
2 tablespoons butter, melted, and slightly cooled
1 teaspoon vanilla extract
1/4 cup jelly/jam of choice (I used some strawberry and some peach)
1. Preheat the oven to 400F and coat the muffin tin with nonstick cooking spray.
2. In a large bowl, combine the flours, sugars, baking powder, and salt. Set aside.
3. In another bowl, combine the milk, peanut butter, egg, butter, and vanilla. Make a well in the dry ingredients and pour in the wet ingredients. Stir together until just moistened.
4. Fill each muffin cup about halfway with batter. Spoon approximately 1 teaspoon of jelly atop each muffin. Cover the muffins with the remaining batter.
5. Bake for 20 minutes. The muffin will spring back lightly when touched. Let cool in the pan for 5 minutes.
Per serving: 188 calories, 7 grams fat (calculated from myfitnesspal.com; all nutrition information is approximate)