PBJ Muffins

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 large eggs
  • 2 cups skin milk
  • 1 T. lemon juice
  • 1 heaping cup creamy peanut butter
  • 2/3 cup canola oil
  • 2 teaspoons vanilla extract
  • About 1/2 cup strawberry jam, divided

Preheat the oven to 350 degrees F. Line two 12-count muffin pans with paper liners. (If you have a little helper, this is a great job for them!)

In the large mixing bowl of a stand mixer, combine the first 8 ingredients (all-purpose flour through lemon juice). Begin stirring on the lowest setting and, once combined, turn it to setting 5-6 to thoroughly mix. Add the peanut butter, canola oil, and vanilla extract and mix again until well-combined.

Using an ice cream scoop, place about 2-3 tablespoons of the peanut butter batter into the bottom of each muffin liner. Carefully add about 1 1/2 teaspoons of the strawberry jam (you could use other varieties, but we choose this because the youngster helped us make this particular batch of strawberry jam) to the center of each batter-filled muffin cup. (This is also a great job for the little helpers.) Add another heaping tablespoon of the peanut butter batter to the top of the muffin cup, making sure you cover the jam.

Bake the muffins for 20-25 minutes in the preheated oven. The muffins are done when they spring back when lightly pressed (or use the toothpick method and remember they are filled with strawberry jam!). All the muffins to cool completely before serving.

  • Yields: 24 large muffins
  • Preparation Time: 30 minutes
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