The classic peanut butter and jelly sandwich meets fluffy, nutty muffins with a sweet jam surprise in the center!
These muffins are perfect for a grab-go-breakfast, snack, or dessert. I like to make a batch and freeze a few whenever I want a quick, sweet breakfast. Just pop one or two in a toaster oven or microwave!
Did you make this recipe? Tag me!
PB & J Muffins
Description
Fluffy, nutty muffins with a sweet jam surprise in the center!
Serving size: 1 muffin
Ingredients
Instructions
- Preheat oven to 350 F. In a medium bowl, combine the flour, cinnamon, salt, baking powder, and oats.
- In a separate bowl whisk the egg with the brown sugar and granulated sugar until light and fluffy. Whisk or fold in the peanut butter, vanilla, and milk.
- Slowly fold the dry ingredients into the wet, careful not to overmix.
- In a lined or greased muffin tin, pour enough batter to just barely cover the bottom. Drop a small spoonful (about a teaspoon) of the jam of your choice on top of the batter. Top each muffin with more batter until it almost reaches the top.
- Bake at 350 F for 15-18 minutes. For best results, rotate the muffin tin at halfway. Best served warm.
