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Peanut Butter 'n' Jelly Muffins Recipe

Peanut Butter 'n' Jelly Muffins Recipe photo by Taste of Home

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There's a lip-smacking surprise in the center of each of these yummy muffins. Our Test Kitchen staff made them simple to prepare, so you can easily bake them up for family and friends.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Peanut Butter 'n' Jelly Muffins Recipe

Prep: 10 min. Bake: 15 min. + cooling

Yield: 12 Servings

10 15 25

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

Nutritional Analysis: 1 muffin equals 225 calories, 8 g fat (3 g saturated fat), 43 mg cholesterol, 315 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Peanut Butter 'n' Jelly Muffins in Light & Tasty August/September 2005, p54

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Reviews for Peanut Butter 'n' Jelly Muffins

Peanut Butter 'n' Jelly Muffins

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(1-10) of 10 reviews

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Reviewed on Oct. 03, 2012 by cook4my5kidsandhub

These weren't bad, but they weren't as good as I expected. The peanut butter mixture seemed a bit dry and requires you to drink a large glass of milk just to wash it down. Maybe I didn't put enough jam inside?

Reviewed on Aug. 18, 2012 by doodle4980

AWESOME LOVE IT

Reviewed on Feb. 19, 2011 by babylyric1

These were great! I didn't have strawberry though, so I substituted with some blackberry jam that I had and they were wonderful. I will make these again for sure. The fact that they are a healthy treat makes it a great option to give my kids, or whole family, and feel good about it. (Great on the go breakfast!!)

Reviewed on Nov. 30, 2010 by ashleya84

These tasted very good... however, they made a huge mess. The strawberry preserves leaked out of the muffins while baking, getting sticky, baked on preserves all over my muffin pan. Be sure to put plenty of the muffin batter on top of the strawberry if you make them.

Reviewed on Sep. 03, 2010 by JLCoop

My son and I made these on Wednesday. Love the recipe because it uses 1/4, 1/3, 1/2 and 1 cup measurements. Good math refresher just before school starts. OH, and I also love the recipe because the muffins are fantastic! They did a disappearing act in my house. Very very good!

Reviewed on Mar. 27, 2010 by mjlouk

These were inedible. I did sub apple juice for applesauce but I wouldn't think that would make that much difference.

Reviewed on Jan. 17, 2010 by Barbara Fay

I was very pleased with these. They weren't heavy, and the balance between the peanut butter and strawberry flavors was just right.

Reviewed on Aug. 20, 2009 by motor city lady

With the way the economy is these days, it is nice to see a recipe that is from scratch. I am eager to try this recipe for my son. It also is great cause if your running late you can grab a muffin and eat it on the way to school or work.

Reviewed on May. 15, 2009 by lilgrannymac

i was surprised with this recipie also. it was really good and the girls loved them. thanks!!!

Reviewed on Feb. 02, 2008 by sbuffman

I honestly did not think I would like these but decided to try them. They were GREAT! and then I ended up passing out the recipe to the girls in the office just to get them to try them! Fantastic!