Peanut Butter and Jelly Muffins
The perfect back-to-school treat, these peanut butter and jelly muffins double as both a fun breakfast and an after school snack!
Yield: 12 muffins
  • 1½ cups all purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 large egg
  • 1 cup milk
  • ½ cup crunchy peanut butter
  • ⅓ cup canola oil
  • 2 tsp vanilla extract
  • ½ cup raspberry jam
  1. Heat oven to 350. Line a cupcake pan with paper liners. Set aside.
  2. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder and salt.
  3. In a medium bowl, whisk together the egg, milk, peanut butter, canola oil, and vanilla.
  4. Fold the wet ingredients into the dry ingredients. Using a 1½ tbsp cookie scoop, scoop one scoop of the batter into each of the muffin cups. In the center, scoop about 1-2 teaspoons of the jam. Top with a second 1½ tbsp scoop of the batter so that it covers the jam.
  5. Bake for 20-25 minutes, or until the muffins are set and golden. Let cool for 5 minutes before removing from the pan to a wire rack to cool completely.
Very slightly adapted from Averie Cooks
Recipe by Joanne Eats Well With Others at