Peanut Butter Jam Sandwich Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

Steps:

• Preheat the oven to 375 degrees.
• Line a 12 muffin tin with muffin papers.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• In another bowl, mix the peanut butter with the egg.Add the milk, a little at a time, then mix in the butter.
• Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
• Put a heaping tablespoon of batter in the bottom of each muffin cup.
• Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole.
• Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full.
• Spread the batter gently until no jelly is visible.
• Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes.
• Be careful: the jelly centers can get hot. Makes 12 muffins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Steps:

• Preheat the oven to 400°F.
• Beat the egg, 1 cup of peanut butter and the oil in a large bowl with wire whisk until well blended.
• Add sugar and mix well.
• Gradually add the milk, mixing well after each addition.
• Mix dry ingredients together (flour, baking powder, baking soda and salt). Add to the peanut butter mixture, stir until moistened.
• Spoon just enough batter into each of the 12 paper lined muffin cups to cover the bottom of the cup. Spoon a dollop of jam over the batter (aprox. 1/2 tsp.). Cover evenly with the remaining batter.
• Bake for 15-20 minutes until lightly browned. Cool in pan 5 minutes then remove to wire rack. Cool completely.
• Enjoy with a cold glass of milk.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.