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Peanut Butter and Jelly Muffins - TSLCThis is an easy recipe and, if you like peanut butter and jelly, you will love these muffins.  I made them for the first time today as my six year old grandson was going to spend the night with me and they were a big hit.  These would be great to go in school lunches or for a snack with milk.  I liked them with coffee, too, for breakfast.

2 cups all-purpose flour

1/2 cup white granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup peanut butter (I used the crunchy but I am sure the smooth would work as well)

2 eggs

1 cup milk

strawberry preserves or whatever kind you like

Whisk together the flour, sugar, baking powder and salt in a large bowl.  Cut in peanut butter until mixture resembles coarse crumbs.  Add eggs and milk and stir until all ingredients are wet.  Spray a 12 cup muffin pan with cooking spray.  Fill each cup about 1/3 full and add 1 heaping teaspoon full of preserves to each muffin.  Spoon remaining batter on top.  Bake in preheated 400 degree oven 15 to 20 minutes checking for doneness as ovens vary.  Makes 12 muffins.  Enjoy!

Peanut Butter and Jelly Muffins - TSLC (2)

If you like this recipe, you might also like my recipe for Peaches and Cream Muffins.

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4 Responses

  1. I’m going to try these with my kiddos after they get out of school

  2. I made these this morning with Marion Blackberry Jelly & they were delicious. It was a neater version of a peanut butter sandwich. Thanks so much for sharing this one with us!

  3. So glad you posted this recipe! Years ago, when I lived in Rhode Island, a friend gave me a recipe for peanut butter & jelly muffins – and I lost the recipe. (When I taught preschool, we used to make peanut butter & jelly muffins in the microwave…. now… I wonder what I did with THAT recipe.)

  4. I will have to try these. My husbands favorite thing is peanut butter anything.

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