Peanut Butter and Jelly Muffins
Makes 12 muffins or 5 to 6 jumbo muffins
  • 1½ cups (188 grams) all-purpose flour, sifted
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (3 grams) fine sea salt
  • ¾ cup (150 grams) granulated sugar
  • ⅔ cup (170 grams) creamy peanut butter
  • ½ cup (120 grams) whole milk
  • 2 large eggs (100 grams)
  • ¼ cup (56 grams) canola or vegetable oil
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (160 grams) strawberry jam
  1. Preheat oven to 375°F (190°C). Spray 12 muffin cups or 6 jumbo muffin cups with cooking spray, or line cups with paper liners.
  2. In the bowl of a stand mixer fitted with the whisk attachment, stir together flour, baking powder, and salt by hand. Add sugar, peanut butter, milk, eggs, oil, and vanilla, and beat at medium-low speed just until combined.
  3. Fill prepared muffin cups halfway full with batter. Using the back of a teaspoon, make a small well in center of each cup; spoon 1 to 2 teaspoons jam into each well. Divide remaining batter among muffin cups, filling about three-fourths full.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes for regular muffins or 22 to 27 minutes for jumbo muffins. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.
These recipes were developed with standard muffin pans with a capacity of 80 to 100 ml and jumbo muffin pans with a capacity of 160 to 180 ml.
Recipe by Bake from Scratch at