Peanut Butter and Jelly Muffins
Jan 29, 2023 23:50:19 GMT -5
Post by leilani on Jan 29, 2023 23:50:19 GMT -5
PEANUT BUTTER AND JELLY MUFFINS
yield 12 STANDARD MUFFINS prep time 15 MINUTES cook time 18 MINUTES total time 33 MINUTES
INGREDIENTS
2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons (70g) unsalted butter, melted and slightly cooled
1/2 cup (127g) peanut butter
3/4 cup (177ml) milk
2 tablespoons sour cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract
about 2 tablespoons fruit jelly, preserves, or jam (such as strawberry, grape, or raspberry)
coarse sugar, optional
INSTRUCTIONS
Preheat the oven to 400°F. Line 12 standard muffin cups with paper liners.
Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
In a separate bowl, stir together the melted butter, peanut butter, milk, sour cream, eggs, and vanilla. Pour into the well in the flour mixture, and stir just until combined or a few small streaks of flour remain.
Divide the batter among the prepared muffin cups, filling each cup about 3/4 full.
Place 1/4 to 1/2 teaspoon of jelly on top of each muffin. Use a thin knife to swirl into the muffin batter. If you like, sprinkle the tops with a pinch of coarse sugar.
Bake 14 to 18 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto a rack to continue cooling.
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yield 12 STANDARD MUFFINS prep time 15 MINUTES cook time 18 MINUTES total time 33 MINUTES
INGREDIENTS
2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons (70g) unsalted butter, melted and slightly cooled
1/2 cup (127g) peanut butter
3/4 cup (177ml) milk
2 tablespoons sour cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract
about 2 tablespoons fruit jelly, preserves, or jam (such as strawberry, grape, or raspberry)
coarse sugar, optional
INSTRUCTIONS
Preheat the oven to 400°F. Line 12 standard muffin cups with paper liners.
Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
In a separate bowl, stir together the melted butter, peanut butter, milk, sour cream, eggs, and vanilla. Pour into the well in the flour mixture, and stir just until combined or a few small streaks of flour remain.
Divide the batter among the prepared muffin cups, filling each cup about 3/4 full.
Place 1/4 to 1/2 teaspoon of jelly on top of each muffin. Use a thin knife to swirl into the muffin batter. If you like, sprinkle the tops with a pinch of coarse sugar.
Bake 14 to 18 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto a rack to continue cooling.
link