Peanut Butter & Jelly Muffins (Recipe)
Peanut butter and jelly is a staple around my house. My son will eat it for breakfast, lunch or dinner. When you think of PB&J, you immediately think of sandwiches. I wanted to try something different than cookies and sandwiches.
I tried making peanut butter cupcakes, but they weren't moist enough to have the consistency of a cupcake. I thought, hey - what about adding preserves and it was at that moment that genius stuck! Peanut butter and jelly muffins!
I was looking for the right balance - not to dry, not to crumbly - a hard thing to do with peanut butter. I tried this recipe and it really fit the bill. These muffins are much better when they have had a chance to cool and sit overnight. If you can stand to wait that long, they will taste even better. If not, go ahead, eat them warm, you won't be disappointed.
pinch of salt
1 teaspoon baking soda
1/2 cup coconut oil
1/4 cup of preserves or jam
1 teaspoon vanilla extract
1 3/4 cups of peanut butter
2 cups milk
1 1/2 teaspoons cream of tartar
2 cups brown sugar
2 1/2 cups all-purpose flour
Preheat oven to 350 degrees. Prepare 24 liners in muffin cups.
In a bowl, beat together brown sugar, coconut oil and peanut butter until a fluffy consistency. Add vanilla and beat in eggs.
In a separate bowl, combine flour, cream of tartar, baking soda and salt.
Fold half of the flour mixture into peanut butter mixture. Stir in half of the milk. Fold in second half of flour mixture and then remaining milk. Mix until completely blended.
Put one spoonful of muffin batter in prepared cups. Place a dollop of jam or preserves in muffin cup on top of batter. Fill remaining with the muffin batter.
Bake for 15-25 minutes in the oven, until muffins are golden brown (or a toothpick comes out clean).
Cool for at least 1 hour before serving. Best served when totally cooled.