Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 large egg
- 1/2 cup strawberry jelly or jam
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
a. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
b. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
c. In another mixing bowl, whisk together the peanut butter, melted butter, milk, and egg until smooth.
d. Pour the wet ingredients into the dry ingredients and stir until just combined.
e. Spoon the batter into the muffin liners, filling each about halfway.
f. Add a teaspoon of strawberry jelly or jam on top of the batter in each muffin liner.
g. Spoon the remaining batter on top of the jelly, filling each muffin liner about 3/4 full.
h. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
i. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 232
Fat: 10g
Saturated Fat: 3g
Cholesterol: 26mg
Sodium: 234mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with crunchy peanut butter or almond butter.
- Strawberry jelly or jam can be substituted with any other flavor of jelly or jam.
Variations:
- Add chopped peanuts on top of the muffins before baking for extra crunch.
- Use chocolate chips instead of jelly for a peanut butter and chocolate muffin.
- Add a teaspoon of Nutella on top of the jelly for a peanut butter, jelly, and Nutella muffin.
Tips and tricks:
- Use room temperature ingredients for best results.
- Do not overmix the batter, as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter in the muffin liners.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter or in a muffin basket.
Garnishes:
Garnish the muffins with a dollop of whipped cream or a drizzle of melted peanut butter.
Pairings:
Pair the muffins with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to use clean hands and utensils when preparing the muffins. Store the muffins in an airtight container to prevent contamination.
Food history:
Peanut butter and jelly sandwiches have been a popular American lunchtime staple since the early 1900s. This recipe puts a twist on the classic sandwich by turning it into a muffin.
Flavor profiles:
The muffins have a sweet and salty flavor from the peanut butter and jelly.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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