Turn a lunchtime classic into a muffin with this Peanut Butter and Jam Muffins recipe! These Peanut Butter and Jam Muffins are a great mid-morning treat.
What You Need
Original recipe yields 12 servings
1 cup flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup plus 2 Tbsp. creamy peanut butter, divided
1/4 cup oil
1/2 cup packed brown sugar
1 cup milk
2 Tbsp. strawberry jam
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Let's Make It
Heat oven to 400ºF.
Mix flour, baking powder, baking soda and salt. Beat egg, 1 cup peanut butter and oil in large bowl with whisk until blended. Add sugar; mix well. Gradually add milk, mixing well after each addition. Add flour mixture; stir just until moistened.
Spoon just enough batter into each of 12 muffin cups sprayed with cooking spray to cover bottom of cup; top with jam and remaining peanut butter. Cover with remaining batter.
Bake 15 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using your favorite flavor of jam.
How to Warm Up Your Muffin
For an ooey gooey treat, microwave leftover muffins on HIGH 30 sec. Serve warm.
Prepare using reduced-fat creamy peanut butter.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.