Peanut Butter and Jam Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
One of the best ways to start the day off right is with a fresh baked muffin for breakfast. Bakery style muffins are easy to make at home- and way less expensive than picking one up at the coffee shop. To make perfect muffins at home:
•Mix wet and dry ingredients separately and then combine them just to mix. Over-mixing muffins makes them tough, crumbly and filled with air pockets.
•For light and airy muffins, bake the batter immediately. If batter sits unbaked the leavening power of the baking soda or baking powder will decrease, making a heavy, dense muffin.
• Use no stick cooking spray so the muffins will release easily from the tin. If you like to use paper liners, spray them, too, so the muffin doesn’t stick to the paper.
• To make the muffins a uniform size, use an ice cream scoop or measuring cup to evenly portion the batter. A mini muffin cup holds about 2 tablespoons of batter. A standard muffin tin holds about ½ cup.
• Muffins freeze beautifully. Wrap a batch in foil and then place them inside a re-sealable plastic bag.
• You can freeze them unbaked too. Portion the batter into foil baking cups and freeze them in the tins. Once they’re frozen, remove them from the tins and store the unbaked muffins in a large re-sealable bag marked with the baking directions. Pop the frozen muffins back in the tins before baking. Add 10 minutes to the bake time of frozen, unbaked muffins.
For more muffin recipes, visit Jif.com.
Heat oven to 375ºF. Spray muffin pan with no-stick cooking spray.
Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar.
Bake 18 to 20 minutes. Remove from oven. Cool in pan 5 minutes.
|Yield:||1 dozen muffins|
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smucker's® Creamy Natural Peanut Butter
Or 1 cup Jif® Creamy Peanut Butter, stirred
1/3 cup Crisco® Pure Vegetable Oil
1/2 cup Smucker's® Seedless Strawberry Jam
Or Smucker's® Strawberry Preserves
1/4 cup sugar
to you by Amy Tobin
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