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« Almond Butter Chocolate Chip Cookies {Gluten-Free} | Main | Mango Lassi »
Sunday
Apr142013

Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins

My days are filled with adult activities: I get up early for work. I pack myself a nutritionally sound lunch. I try my best to make it to the gym after I put in my full eight hours. I pay the bills on time. I meet all of my work and school deadlines (as well as those I set for myself). Some days I even clean the house. My daily habits have evolved as I have grown older, shaping me into the person I am and who I will become. Growing up is exciting in its own sense, each stage bringing more responsibility and more freedom—two viewpoints that should be contradictory, but at this stage of my life somehow are not.

Even so, there are days that I wish I could age backwards and repeat the moments I loved that brought me here, a Benjamin Button longing of sorts.

Peanut Butter & Jelly Muffins Peanut Butter & Jelly Muffins

I was blessed with a sweet childhood, free of worry or real responsibility. I played outdoors until the sun went down. I used my imagination to invent games and produce neighborhood plays. I read books late into the night until my mother told me to go to bed. In as many ways as the activities of youth defined my childhood, so did the food.

As a picky eater, my mother often repeated the same meals at the dinner table over and over again, just to be certain some nutrition would find its way to my stomach. My father cooked dinner every so often, making the same meal each time—noodles with crackers. The plain egg noodles mixed with saltine crackers browned in butter was a smell that often greeted me when I would come home late from piano lessons. With a side of summer sausage, this meal was one that topped my childhood favorites.

Peanut Butter & Jelly Muffins

Even so, as a picky eater, I ate more than my fair share of peanut butter and jelly sandwiches. When the food on the table looked unfamiliar, peanut butter and jelly would be on my menu instead. White bread, creamy peanut butter, and grape jelly were the ingredients to create my perfect sandwich. As I have grown older, peanut butter and jelly sandwiches have become much more scarce in my diet, reserved for days when the cupboards are bare or I want to reignite a bit of childhood nostalgia. Nowadays I opt for a healthier take, with whole wheat bread and crunchy peanut butter for a distinct texture.

These Peanut Butter and Jelly Muffins may have gotten a grown up makeover, but the spirit of childhood rests just below the surface, yearning for a bite.

Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins are a fun spin on a childhood favorite. Whole wheat flour and ground flax meal add a healthier spin to these peanut butter muffins. A spoonful of grape jelly is added to the center of the muffins, which is absorbed into the rest of the muffin while it bakes. Be careful when layering the jelly in the center of the batter; if it is exposed, it likes to spread out onto the muffin tin. These muffins may not win any beauty pageants, but the taste will absolutely make you forget it.

Two Years Ago: Easter Chick Cupcakes and Roasted Pineapple

Peanut Butter & Jelly Muffins

Yields 1 dozen muffins

3/4 cup (95 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1/4 cup (27 grams) ground flax meal (or substitute with flour)
1/2 cup (100 grams) brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup (60 ml) vegetable oil
1/2 cup (260 grams) creamy peanut butter
1 large egg
1 cup (235 ml) milk
Approximately 1/2 cup (160 grams) grape jelly

Preheat oven to 350 degrees F (180 degrees C). Grease a muffin tin or line with baking cups.

In a large mixing bowl, whisk together the flours, flax meal, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the bowl and add the egg, vanilla, vegetable oil, peanut butter, and milk, mixing until the batter is evenly incorporated.

Fill baking cups 1/3 full. Using the back of a greased spoon, make a well in the center of the batter and place 1-2 teaspoons of grape jelly. Fill baking cups until they are 2/3 full, taking care to ensure that the grape jelly is secured in the center of the muffins. Place the muffin tin on a baking sheet and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Reader Comments (27)

These look fantastic! Love PB&J! :)
04.14.2013 | Unregistered Commentersara
I love PB and J but you won't catch me using grape jelly...it's ok to substitute that right?
04.14.2013 | Unregistered CommenterAnnie
Gotta love this classic flavour combo! Especially in muffin form :)
Annie-- To me, a PB & J just isn't one without grape jelly, but you may absolutely substitute it with whichever jelly you prefer.
04.14.2013 | Registered CommenterKristin Rosenau
I just love how your muffins look.
I've always wanted to make these and now I can! What a beautiful read today! :)
04.14.2013 | Unregistered CommenterLiz
I love the sound of these muffins, they look totally gorgeous too!
What a great spin on the classic PB&J! Pinning and making next time I'm craving a sammich. :)
ahhh so beautifull written that it just makes me looooong to go back to childhood--even if for a day. That's all I ask, haha. And the muffins sound delicious and your photos are so gorgeous. If you don't mind my asking, do you use Lightroom?
Ellie-- I do use Lightroom for final photography processing!
04.14.2013 | Registered CommenterKristin Rosenau
These look great and the writng was beautiful. One thing though- the ingredients list doesn't call for an egg, but when reading through the instructions it says to add the egg. Just to verify, the recipe calls for one egg?
04.14.2013 | Unregistered CommenterBrooke
Brooke-- It does! I missed that in the instructions, but it is fixed now. Thank you for noticing!
04.14.2013 | Registered CommenterKristin Rosenau
I bet the smell of these baking is beautiful, just the kind of thing I would have loved wafting throught the house after a hard day's playing in the back yard. I didn't even eat PB & J as a kid, but these seem pretty nostalgic to me!
04.14.2013 | Unregistered CommenterSarah
I used to eat peanut butter and jelly every single day for lunch until about 2 months ago. In those two months I have probably had peanut butter and jelly about three or four times. I absolutely love the flavors and eating peanut butter and jelly makes me really happy. But a girl cannot survive on PB&J for lunch everyday for the rest of her life (no matter how happy it may make me)

I can;t wait to try these muffins. They may look a little rustic, but that's the case with all the best tasting foods, right?
Muffin recipe pinned! But tell me more about this pasta with brown butter saltines? That sounds like a delightful carb on carb combination! Maybe with some steamed broccoli thrown in to make it grown up friendly?
04.15.2013 | Unregistered CommenterSarah R
We love making fried peanut butter and jelly sandwiches- a sweet version of a grilled cheese! Do you serve these muffins for breakfast or do you save them for a sweet treat later in the day?
04.15.2013 | Unregistered CommenterCookbook Create
Cookbook Create-- While I love to eat them for breakfast, my boyfriend prefers to eat them for an after dinner snack. It really just depends on your mood!
04.15.2013 | Registered CommenterKristin Rosenau
My husband would go nuts over these; however, I have never used wheat flour or flax meal...I'm just a simple southern girl! If I chicken out, can I use all regular flour instead? Oh, flax MEAL...substitute regular meal? I will probably use your ingredients, but I would like to know how much different they would be without the two unfamiliar products.
04.16.2013 | Unregistered CommenterSusieQ
Amazing!!! Made these yesterday as soon as I saw the post. My kids loveeeee it :) Nice way to sneak in healthy stuff in this yummy muffin. Thanks a ton for the recipe :)
04.16.2013 | Unregistered CommenterAnu
Susie Q-- Ground flax meal is just ground flax seeds. You can buy them pre-ground or you can buy the seeds and grind them up yourself. You can absolutely use all all-purpose flour for these muffins and substitute out the whole wheat flour and ground flax meal without a problem. They will turn out great! I just like to add those ingredients to keep the muffins a little healthier, but it is a personal preference.
04.16.2013 | Registered CommenterKristin Rosenau
Gorgeous muffins! I will simply love these due to the combination of flavors. Pinned!
Is that Peanut Butter spread on top or just the way the muffin looks? These look AH-MAZING, I will be making these shortly. Your blog is my cooking bible! :)
04.16.2013 | Unregistered CommenterTaylorKeez
Taylor-- There is no peanut butter on top. They just baked up that way!
04.16.2013 | Registered CommenterKristin Rosenau
I'm in the grad school grind and I made these muffins bright and early on Monday morning so I would have breakfast on the go for the week. I love them (I made them with blackberry jelly and natural peanut butter for a strong nutty taste) and they have made paper writing much more enjoyable :) Thanks for posting. Your blog is so amazing!
04.17.2013 | Unregistered CommenterSarah Cayless
I am not familiar with The jelly part. Is it from the same pb and j bottle or store bought ready made jelly. Love the blog and I have tried some of your recipes and love them. Thank you. Please reply.
04.22.2013 | Unregistered Commenterwilma
Wilma-- You can use store-bought ready made jelly or jam (I did this) or you can make your own if you so choose.
04.22.2013 | Registered CommenterKristin Rosenau
Love the story, love the photos, love the recipe. I have similar sweet, nostalgic feelings about sticky peanut butter and honey sandwiches on soft, squishy white bread.

We're revisiting childhood favorites this month on the Shine Supper Club and a recipe like this one would be perfect! Hope you'll consider joining us!
05.6.2013 | Unregistered CommenterSarah

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