Peanut butter and jelly muffins are a delicious snack or treat that the kids will love! packed with great flavors and your favorite jam or jelly, these muffins are irresistible.
Preheat your oven to 375F degrees and prepare a muffin pan, set aside.
In a bowl, mix together the flour, salt, and baking powder.
Add in the milk, eggs, sugar, peanut butter, and oil. Stir until just moistened, do not over mix.
Divide half of the batter between the prepared muffin pans.
Add a teaspoon or two of jam to each muffin and then top with the remaining batter.
Bake for 18-20 minutes and then let cool in the pan for 5 minutes before removing to a wire rack.
Notes
The batter for this muffin is pretty thick which is great for scooping even amounts into each muffin pan. I used a 1 inch cookie scoop and made 2 scoops for the bottom, topped with a teaspoon of jelly and then another scoop of muffin batter.Spread the muffin batter that's on top to the edges of the muffin cup to try and seal in the jelly.Depending on the jelly that you use (like grape) it can seal out of the sides and become sort of hard like a lollipop.These PBJ muffins freeze very well, which is great because this recipe makes 2 dozen and that means you can stretch them out for a long time thanks to your freezer! Just let them cool completely and keep them stored in an airtight container or up to 6 months.