Peanut Butter & Jelly Muffins
The classic sandwich taste in muffin form! You and your kids will love this breakfast (or snack) recipe.
Ingredients
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup sour cream room temperature
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup whole milk room temperature
- 24 tsp your favorite jam or jelly (2 tsp per muffin)
Instructions
- Preheat the oven to 350°F (176°C) and grease a muffin pan with cooking spray. Swirl a paper towel around the inside of each muffin cup to evenly distribute the grease and dab off any excess.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, cream the peanut butter, sour cream and sugars until smooth and fluffy. Beat in the egg until incorporated, and then mix in the vanilla.
- Gradually mix in the flour mixture on low speed until just combined, alternating with the milk. Begin and end with additions of the flour mixture.
- Spoon a small amount of batter into each muffin cup, about 1/4 full. Top with 2 teaspoons of jam or jelly and then cover with the remaining batter. Each muffin cup should be almost full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a center muffin comes out clean. Let the muffins rest in the pan for 3 minutes before removing to a wire cooling rack. Store in an airtight container.