Tuesday, April 22, 2014

Peanut Butter & Jelly Muffins

     Who doesn't love peanut butter and jelly? I suppose people with severe peanut allergies, so if you're one of those people, you might as well move along. I had been considering this recipe for some time, but kept putting it off because I never had the jelly component on hand. Naturally, I bought grape jelly when the title of the recipe called for "strawberry spreadable fruit," which is clearly not the same thing. Turns out I also didn't have crunchy peanut butter, but I feel that's for the best. I think that would have added an odd texture. In the end, I went ahead with the jelly, and as you can see, it leaked a bit and made strange colored crevasses in the muffins. Despite the odd looks, the muffins are damned tasty. I'm calling them a win and will make them again. As always, any notes or changes are in blue.

Peanut Butter & Jelly Muffins
via Taste of Home Everyday Light Meals
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup apple juice concentrate (none on hand. I used apple juice from concentrate, which I feel is certainly close enough)
  • 1/2 cup reduced fat chunky peanut butter (I only had smooth on hand, so I went with that)
  • 1/4 cup fat-free milk (I used 2%, same as always)
  • 3 tablespoons butter, melted
  • 1/3 cup 100% strawberry spreadable fruit (grape jelly is almost exactly the same thing, so I used grape jelly. Plus, the recipe specifically says jelly, not spreadable fruit)
  1. In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened (it's going to take a bit of work to get the peanut butter to completely incorporate into the batter. I had to run mine in the Kitchenaid until everything was evenly distributed)
  2. Coat 12 muffin cups with nonstick cooking spray. Spoon half of the batter into cups (somebody at Taste of Home needs to work on their sentence structure. This makes is sound like I should fill all the cups, using half the batter. What they mean is "fill each muffin cup halfway with batter. You're welcome. I consider it my civic responsibility to prevent people from making schmucks of themselves). Spoon about 1-1/4 teaspoons spreadable fruit into the center of each muffin (if you use grape jelly it will be about 1 teaspoon per muffin. Go figure that one out); top with remaining batter.
  3. Bake at 350F (180C, Gasmark 4) for 15-20 minutes or until a toothpick comes out clean (these took 20 minutes, and if you manage to poke the toothpick through the jelly/fruit spread, there's no chance it will come out clean. Aim for the actual muffin part. Also, if you use grape jelly, it's going to leak out a bit and may give your muffins some exciting coloration). Cool for 5 minutes before removing to a wire rack to cool completely. 
Good times!


  1. These muffins sound spectacular, Frank. My kiddos are nuts for PB&J, so I'll be pinning these to try. I agree, Jelly is NOT spreadable fruit, LOL. Thanks for sharing at Simple Supper Tuesday.

  2. You know, these really do sound damned tasty. I bet they smell goooood while they bake. Taste of Home gets an "A" on Recipes and an "F" on Sentence Structure. They need to stay after school and bake a batch of these muffins for me. Thank you for sharing these with us at Treasure Box Tuesday! :)