You don’t have to be a kid to love peanut butter and jelly. No matter your age, these PBJ muffins satisfy that craving. It is important to use jam or preserves in these muffins, as the jelly has a tendency to run out in the heat of the oven. Thicker jams and preserves stay put.
INGREDIENTS
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
- 2 cups all-purpose flour (280 grams or 10 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup brown sugar (150 grams or 5 1/4 ounces)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup peanut butter (114 grams or 4 ounces)
- 1 cup buttermilk*
- 6 tablespoons strawberry jam
*If you don’t have buttermilk, measure 1 cup of whole or 2-percent milk and remove 1 tablespoon of it. Add 1 tablespoon white or cider vinegar or lemon juice. Let it sit for about 5 minutes; it will curdle and/or thicken. Use this in place of the buttermilk.
INSTRUCTIONS
- Preheat the oven to 350 F. Spray Texas muffin cups well. Set aside.
- Stir the flour, baking powder, baking soda, and salt together. Set aside.
- In the bowl of an electric mixer, beat the oil, brown sugar, egg and vanilla to combine.
- Add the peanut butter; mix well.
- Add the flour in three parts, starting and ending with flour. Add the buttermilk alternately in two parts.
- Spoon 1/3 cup of the muffin batter into each cup.
- Dollop 1 tablespoon jam in the center of each.
- Top with another 1/3 cup of batter.
- With the back of a spoon make sure to seal the jam in by pressing the batter to the edge of the cups. This is a rather sticky batter, so wetting the spoon and shaking off the excess water helps to spread it.
- Bake for 25 minutes.
These freeze very well. To thaw them, place them in a 350-F oven for 15 minutes. These can be made in smaller cups by decreasing the amount of batter and jam and reducing the baking time.
Yields: 6 large muffins
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony’s and runs the blog Pastries Like a Pro.
