Best 2 Pb J Muffins Recipes
Indulge in the nostalgic flavors of childhood with our tantalizing PB&J muffins, a delightful fusion of classic peanut butter and jelly encased in a soft, fluffy muffin. These muffins are not just a breakfast treat; they're perfect for lunchboxes, after-school snacks, or a sweet treat anytime of the day. With our three irresistible recipes, you can create classic PB&J muffins, luscious chocolate PB&J muffins, and delectable gluten-free PB&J muffins. Each recipe offers a unique twist on the beloved combination, ensuring there's a muffin for every taste preference.
Let's cook with our recipes!
PB AND J MUFFINS - SNEAKY CHEF
Make and share this Pb and J Muffins - Sneaky Chef recipe from Food.com.
Provided by celticcooker
Categories Breads
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
- > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
- > Bake for 25 to 30 minutes, until the tops are golden brown.
PB & J MUFFINS
I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in.
Provided by WI Cheesehead
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400ยบ.
- Spray paper muffin cups with nonstick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, and salt.
- With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
- Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
- Spoon about 2 tablespoons batter into each muffin cup.
- Top each with about 1 teaspoon fruit preserves.
- Cover with remaining batter.
- Bake 15-20 minutes, until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 2.4, Cholesterol 36, Sodium 268.1, Carbohydrate 40.1, Fiber 2.9, Sugar 17.6, Protein 8.8
Tips:
- Use ripe bananas for the best flavor and texture.
- Mash the bananas well before adding them to the batter.
- Do not overmix the batter; otherwise, the muffins will be tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Feel free to add chocolate chips, nuts, or dried fruit to the batter for a fun twist.
- These muffins are best when served warm out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These easy and delicious banana muffins are a perfect grab-and-go breakfast or snack. They're also a great way to use up ripe bananas. With a few simple ingredients, you can have a batch of these muffins ready in no time. So next time you have a craving for something sweet and satisfying, give these banana muffins a try. You won't be disappointed!
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