Here we are at the tenth recipe of Muffin-Mania. At the beginning, I arbitrarily decided that eleven recipes constituted a mania, thus my super muffin journey is drawing to a close. I created a pretty rad recipe for this penultimate muffin, if I do say so myself.
For the last couple of weeks I have been wanting to create a peanut butter and jelly muffin. I debated on the flavor of jam to use and ultimately decided to go with classic grape. These would be great with strawberry jam or, really, whatever jam you’d pair in a PB&J. Notice too that I’m saying jam and not jelly. I prefer jam over jelly for its consistency. Jelly is made with fruit juice, whereas jam is made with fruit pulp or crushed fruit. You can totally experiment with ingredients, of course.
I used crunchy, unsweetened peanut butter. If you are using a sweetened peanut butter, I recommend reducing the amount of sugar in the recipe. I also used one half cup of whole wheat pastry flour
These muffins are AMAZING. They are like all the best parts of a peanut butter and jelly. Like how a PB&J would be adorned if it were attending a fancy dress party. The sweet grape-y coconut butter frosting with the smooth peanut flavor of the muffin, plus the jam blast in the middle…. just yes. Classic and a little nostalgic. If you don’t add the frosting, you could certainly eat these for breakfast; otherwise, they are more of dessert or treat.
Happy baking, friends!
Yield: 12-14 muffins
- 2/3 cup peanut butter (smooth or crunchy)
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1 cup vanilla almond milk
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1 1/2 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1 jar Grape jam
- 1/2 cup raisins (optional)
- 3/4 cup Coconut butter, super soft/melty
- 1/4 cup + 2 tablespoons Grape jam
Gather together all of your ingredients. Preheat your oven to 350°F.
In a large bowl, whisk together the flour, salt, and baking powder. Set aside.
In a large mixing bowl or the bowl of your stand mixer, cream together the peanut butter, sugar, vanilla, and applesauce. Mix in the milk.
Add the flour mixture to the peanut butter mixture and mix until incorporated. Fold in raisins if using.
Lightly grease your muffin pan. Spoon a small amount of batter into each muffin cup; just enough to fully cover the bottom. Spoon about 2 teaspoons of grape jam into the center of each muffin cup. Cover with more muffin batter.
Bake for 20- 30 minutes. Toothpick or cake tester inserted in middle will not come out clean because of the jam. Test the sides. Let the muffins cool in the pan for about 5 minutes and transfer to a wire rack to finish cooling.
While your muffins are baking, you can mix up the jam frosting. Make sure the coconut butter is nice and smooth so that it mixes easily. Blend in jam until fully incorporated. When muffins are cool enough to handle, top with frosting.
Dough start to finish
The layering process