Peanut Butter and Jam Muffins

This is a close up of an open Peanut Butter and Jam Muffin with a riverlut of strawberry jam running through it.

5 from 1 vote

You don't have to be a kid to love these Peanut Butter and Jam Muffins. No matter what your age, this satisfies that craving. It is important to use jam or preserves in these muffins as jelly has a tendency in the heat of the oven to run out. The thicker jams and preserves stay put.

Prep Time20

Cook Time25

Total Time45

Course: Muffins

Cuisine: American

Keyword: muffins, PBJ Muffins,, Peanut butter muffins

Servings: Jumbo muffins

Calories: 589kcal

Author: Helen S Fletcher

Equipment

6 cup jjumbo muffin pan OR 1- 12 cupmuffin pan.

Ingredients

2 cups all-purpose flour (280 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup canola or vegetable oil
¾ cup brown sugar (150 grams)
1 large egg
1 teaspoon vanilla
½ cup commercial peanut butter (114 grams)
1 cup buttermilk*
6 tablespoons thick strawberry jam
* *If you don't have buttermilk, measure 1 cup of whole or 2% milk and remove 1 tablespoon of it. Add 1 tablespoon white or cider vinegar or lemon juice. Let it sit for about 5 minutes at which point it will curdle and/or thicken. That is fine. Use this in place of the buttermilk.

Instructions

Preheat the oven to 350°F Spray Texas muffin or regular muffin cups with a non-stick baking release well. Set aside.
Whisk the flour, baking powder, baking soda and salt together. Set aside.
In the bowl of an electric mixter, beat the oil, brown sugar, egg and vanilla to combine. Add the peanut butter, mix well..
Add the flour in three parts, starting and ending with flour. Add the buttermilk alternately in two parts.
Spoon ⅓ cup of the muffin batter into each jumbo muffin cup. Dollop 1 tablespoon jam in the center of each. Top with another ⅓ cup of batter. With the back of a spoon make sure to seal the jam to the side of the cups by pressing the batter to the edge of the cups. This is a rather sticky batter so wetting the spoon and shaking off the excess water helps to spread it.
Bake for 25 minutes. They will rise over the top and be a beautiful medium golden brown.
If using regular size muffin cups, use a scant 3 tablespoon batter for the top and bottom. Use 1 ½ teaspoon jam in the center of the bottom of the muffin batter.
Bake for about 15 to 20 minutes.
6 large muffins or 12 regular size muffins. These freeze very well. To thaw them, place them in a 350 degree oven for 15 minutes for jumbo, 10 for regular..

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Use commercial peanut butter such as Jif, Peter Pan or Skippy. Homemade or natural don't work as well.

The flavor of the jam doesn't matter but the thickness does. The thicker the better to keep it from melting in the heat and running out,

Make sure the jam is put in the middle of the bottom layer, then press the edges together when the top is put on.

Nutrition