Peanut Butter and Jelly Muffins
Childhood treats reimagined. These peanut butter and jelly muffins are light, moist, and delicious!
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup vegetable oil
- 3 tablespoons melted butter
- 1 cups sugar
- ¾ cup creamy peanut butter not natural pb
- 3 large eggs room temperature
- ½ cup buttermilk room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup jelly
Instructions
- Lightly grease a muffin tin and set aside. Preheat the oven to 375 degrees F.
- In a large bowl, mix together the flour, baking powder, salt, and baking soda.
- In a separate bowl, mix together the oil, butter, sugar, peanut butter, eggs, buttermilk, and vanilla extract. Mix until everything is well-combined.
- Mix the wet ingredients into the flour mixture and mix until there are no streaks of flour, but there are still lumps. Do not over mix.
- Fill the muffin tins halfway full with the batter, then add a teaspoon of the jelly the middle of the batter. Top with more batter. Each cavity of the muffin tin should be about ¾ way full.
- Put the muffin in into the oven and immediately drop the temperature to 350 degrees F. Bake for 18 - 20 minutes, or until a toothpick inserted comes out clean.
- Best served the day they are made, but will keep in an air tight container for 5 days.