Rise and shine! Another Muffin Monday is upon us!
This week, we’re making Jam-Filled Muffins. Well, we were supposed to. I couldn’t help myself and ended up heavily adapting the recipe. I blame it on looking at too many jam-filled cupcake recipes during the last week. And when my amazon shipment of 6 jars of peanut butter arrived–you can never have enough peanut butter!–it seemed meant to be. Peanut Butter and Jelly Muffins!
The first attempt was a disappointment. They were dense and small. They tasted okay and were strangely addictive; after eating one, I needed another. And another. Reviewing the recipe later, I realized I forgot a key ingredient–the baking powder! See, kids, this is a science after all!
I wasn’t sure I would try the peanut butter and jelly theme again with round two. Number one, I have one heck of a cold right now and I didn’t think I could handle another failure in my delicate (alright, snot-spewing, throat-aching, wanna-go-to-bed NOW) state. Also, I was using my homemade jam for these and didn’t want to waste it. But at the last minute, the peanut butter won, and I found myself heading down that road again, adjusting the milk back to the full amount and remembering the baking powder. Imagine that! Lo and behold, success!
Be sure to check out what the other Muffin Monday participants chose to do with the recipe this week. You don’t want to miss the muffin madness! Arrr!
(Alright, that’s all I got. Guess I’m not a great pirate, after all…)
Jam-Filled Muffins aka Peanut Butter and Jelly Muffins
- 1 1/4 cup white whole wheat flour
- 1/2 cup vanilla sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt salt
- 1/4 cup unsalted butter
- 1/2 cup creamy peanut butter
- 2 large eggs
- 2/3 cup whole milk
- 1/4 cup jam you can choose the flavor; I went with strawberry vanilla bean
- Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In another microwave safe bowl, melt the butter and peanut butter. Lightly beat in the milk until creamy, then the eggs, one at a time.
- Pour into the dry ingredients and the stir until there are no dry spots.
- Using a cookie scoop, fill each muffin cup halfway. Make a well, add about a teaspoon of jam, and scoop the remaining batter over the top.
- Bake for 20 minutes, or until the tops are golden.
- Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.