Peanut Butter & Jelly Muffins

These Peanut Butter & Jelly Muffins are a delightful twist on a classic childhood favorite. Combining the ease of a buttermilk biscuit mix with creamy peanut butter and a surprise burst of fruit jelly in the center, they offer a perfect balance of sweet and savory. The muffins are tender and moist, making them an ideal breakfast treat, afternoon snack, or lunchbox addition. Simple to prepare with pantry staples, this recipe guarantees a warm, comforting hug in every bite. The hidden jelly center sinks to the middle, creating a molten surprise when you take your first bite. They pair wonderfully with a cup of coffee or cold milk.

Cooking Method: Baking

Cuisine: Southern

Courses: Baked Goods

Difficulty: Intermediate

Servings: 6

Calories: 212.1

Dietary: Gluten-free, Vegetarian

Description

These Peanut Butter & Jelly Muffins are a delightful twist on a classic childhood favorite. Combining the ease of a buttermilk biscuit mix with creamy peanut butter and a surprise burst of fruit jelly in the center, they offer a perfect balance of sweet and savory. The muffins are tender and moist, making them an ideal breakfast treat, afternoon snack, or lunchbox addition. Simple to prepare with pantry staples, this recipe guarantees a warm, comforting hug in every bite. The hidden jelly center sinks to the middle, creating a molten surprise when you take your first bite. They pair wonderfully with a cup of coffee or cold milk.

Ingredients

1/2 cups EGG BEATERS
2 cups BUTTERMILK BISCUIT MIX
1/3 cups SUGAR
3 tablespoons JELLY, ANY FLAVOR
1/4 cups PEANUT BUTTER

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C). Grease 6 muffin cups or line with paper liners.
2
In a medium bowl, combine Egg Beaters, sugar, and peanut butter.
3
Mix until smooth and creamy, ensuring the peanut butter is fully incorporated.
4
Add the buttermilk biscuit mix to the wet ingredients and blend well until just combined.
5
Spoon the batter into the prepared muffin cups, filling each about 1/2 to 2/3 full.
6
Top each muffin with a small dollop of jelly (about 1/2 teaspoonful).
7
Bake for 15 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8
Let cool in the pan for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 212.1kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 2.5g13%
Cholesterol 111.9mg38%
Sodium 97.4mg5%
Total Carbohydrate 23.3g8%
Dietary Fiber 0.9g4%
Sugars 21.7g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The jelly or jam used will sink to the center during baking, creating a wonderful surprise when eaten.

For best results, use a fruit jelly with a firm consistency to prevent excessive spreading.

These muffins are best served fresh from the oven but can be stored in an airtight container at room temperature for up to 2 days.

You can substitute real eggs for Egg Beaters if preferred; use 1 large egg.

Keywords: peanut butter, jelly, muffins, breakfast, snack, easy baking, biscuit mix, vegetarian, quick recipe, comfort food, lunchbox, fruit filling, homemade, dessert, afternoon tea, kid friendly

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-jelly-muffins/