Friday, July 6, 2012

Peanut Butter and Jelly Muffins

These muffins are the epitome of the classic sandwich. Perfect breakfast/snack!


1 c. unbleached flour
1 c. whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. smooth natural peanut butter
1/2 c. packed brown sugar
2 large eggs
1 c. buttermilk
1 tsp. vanilla extract
1/2 c. jam (strawberry or raspberry)
6 Tbsp. salted dry roast peanuts, coarsely chopped


Preheat oven to 400 degrees.  Prep a 12-cup muffin tin.

In a bowl, sift together flours, baking powder, and baking soda and set aside. In a mixing bowl, use a hand mixer (or Kitchenaid) on medium low to combine the peanut butter with the sugar until well blended.  One at a time, add the eggs, beating well after each addition.  Alternating, mix in one third of the dry ingredients, then one-half of the buttermilk.  Repeat, including the vanilla with the last addition of buttermilk, and finish with the remaining dry ingredients, making each addition before the last is completely blended in.  The batter will be very stiff.

Using 1 1/2 tablespoons batter, cover the bottom of each muffin cup, spreading out to the edge.  Place 2 teaspoons of the jam in the center of each muffin.  Cover with about 2 1/2 tablespoons batter, bringing it out to the edge to seal in the jam.  The cups should be about two-third full.  Sprinkled each muffin with peanuts.

Bake for 20 minutes, or until the muffins are puffed and golden, not browned.  Cool 5 minutes ona rack in the tin then turn the muffins out onto the rack and cool completely.