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I have a thing for peanut butter and jelly. Although thing may not exactly be the right word – obsession may be a little more accurate.
In recent weeks, PB&Js have been my go-to dinner and although this may seem a wee bit shocking, I’d gladly forgo a steak for two slices of multi-grain bread slathered with Skippy Natural Super Chunk and seedless strawberry jam. Seedless is key, guys. Who wants to ruin the PB&J experience by having to pick tiny seeds from your teeth? Not this girl.
Excessive PB&J eating habits aside, I’ve also grown quite fond of this combination in baked good form too. Whether we’re talking peanut butter and jelly cupcakes, cookies, or bars, this combo pretty much equals baked goods bliss in my brain. So naturally my mind went to peanut buttery muffins filled with sweet jam. Seriously, grab-and-go breakfast at its finest.
And since I do everything in excess, I topped these Peanut Butter and Jelly Muffins with a glaze. Why? Well, let’s face it – I like my muffins to be all glisteny, but it’s totally not necessary. In fact, we actually preferred the non-glazed version.
Please tell me I’m not alone in my PB&J addiction?
Peanut Butter and Jelly Muffins
Ingredients:
Directions:
Notes:
-Muffins are best served the day they are made, but they will store in an airtight container at room temperature for one day. -I chose not to include the glaze information with this recipe, because we far preferred them without the this additional step.Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Disclosure
This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America’s flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.
Made a double batch of these this afternoon. So unbelievably good. Thanks for the recipe!
I happen to have all of these I gradients in my cupboard/fridge, except for the milk, as I’m allergic to milk. If I ever have milk around, it’s usually skim milk. How essential is it to have WHOLE milk? I don’t know much about the chemistry of cooking, so before I waste any of the flour, sugar, etc., I just want to know if the milk must be whole milk.
Tee-
I haven’t tested with other liquids but you could try coconut milk or almond milk. I hope this helps.
-Jamie
These muffins look amazing. Can I use Almond butter instead of peanut butter ? Because that’s what I have at home right now :-)
Thanks,
Mausumi
Almond butter should substitute just fine. Thanks for visiting.
-Jamie
Looks amazing. About to try these.
My wife and I first connected when we found out that we both had the same flavor blizzard from Dairy Queen: PB&J. It’s not usually on the menu, but usually they’ll make it for you if you tell them the recipe (strawberry sauce, peanut butter sauce, pie crust pieces).
I can relate to the pbj dinner on MANY a nights of my 31 years lol. It’s very satisfying with a glass of chocolate milk :)
These are delicious, this recipe is in my queue. I know my kids would love them too, thanks!
We’re PB&J lovers at our house too! Just made some banana/PB/rasp muffins this wknd too (http://kaleeats.blogspot.ca/2013/03/banana-pb-raspberry-muffin-giveaway.html)
I think we’ll give your recipe a try this wknd with the kids. Looks yummy.
Could you please tell us how to do the glaze! Your glaze looks amazing!
These look amazeballs. Bravo!
I am obsessed with peanut butter and jelly! These look amazing!
Yum, these look delicious! My entire family absolutely loved your PB&J cupcakes too – my hubby couldn’t stop saying “mmmm – so good” while he was gobbling them all up. Thanks so much for sharing!