Peanut Butter & Jelly Muffins

In need of comfort food? I am. Accident and injury prone me has been laid up yet again this year.  I swear I’m not a complete klutz!

Not being able to do things for myself is a huge downer because I am pretty sure that I can do anything and everything when healthy.  Lucky for me Tall Dark and Handsome is a great nurse and very serious about keeping me bedridden for healing sake.

What I didn’t know all these years is that he is very competent in the kitchen.  I can’t believe I fell for it when he told me he couldn’t cook! Since I have been laid up, he has made me a killer steak, some mac & cheese, and these tasty peanut butter muffins!

These muffins are like tender peanut butter cookies except they hold a pocket of sweet jelly.  We have made these treats using many flavors of jelly and jam including maple, blackberry, and chocolate stout. I like jelly filling the best but Tall-Dark and Handsome insists that you try using strawberry preserves.

Serve the muffins for breakfast or dessert with a tall glass of milk.

Our recipe was adapted from the Peanut Butter Muffin recipe in The Ultimate Muffin Book by Bruce Weinstein & Mark Scarbrough.

Peanut Butter & Jelly Muffins

• 1 3/4c ap flour
• 1T baking powder
• 3/4t salt
• 1 large egg
• 1/2c packed light brown sugar
• 2/3c extra crunchy peanut butter (or smooth)
• 1 1/4c milk
• 6Tb butter, melted
• 2t vanilla
• 1 jar blackberry jelly or other fruit jelly/jam

Begin by whisking the dry ingredients together (flour, baking powder, salt) in a small bowl.

Next whisk the eggs lightly. Add the brown sugar and whisk until pale and smooth. Whisk in the peanut butter until smooth.

Using a wooden spoon or rubber spatula, add the milk, butter & vanilla, and stir until combined. Add the flour mix an incorporate until just combined. The batter will be thick.

Fill lined or greased muffin tins 3/4c full.  Gently spoon 1T jelly into the center of each unbaked muffin.

Bake muffins at 400 degrees for 20 minutes.

Allow to cool on a wire rack in the pan for at least 10 minutes before attempting to release the muffins.