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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins
We took your favorite PB & J sandwich and turned it into muffins.
16 muffins
Cook Time
20 minutes
  • 2 cups unbleached flour
  • 2 teaspoons Kosher Salt
  • 1 tablespoon Baking powder
  • 1 cup Milk
  • 2 Eggs
  • 2/3 cup Sugar
  • 1 cup peanut butter
  • 1/3 cup vegetable oil
  • 2 4 oz. jar Unicoi Preserves Strawberry Vanilla Spread
  • 1/2 cup Chopped salted peanuts
Servings: muffins
  1. Preheat oven to 375 degrees. Grease your muffin tin or to ensure success, line the muffin tin with paper muffin cups.
  2. In a large bowl, mix together the flour, salt and baking powder. Stir the sugar, peanut butter and oil into the dry mixture until it looks like a sandy dough. Add the milk and eggs and mix until moistened using an electric mixer. Be careful not to overbeat, adding too much air will give your muffins tunnels and peaks. You don't want tunnels and peaks.
3. Using an ice cream scoop, fill the muffin liners half full with the batter. Spoon 2 teaspoons of Unicoi Preserves Strawberry Vanilla Spread into the middle of each muffin. Finish each muffin by dividing the batter over each one, making sure to cover the Strawberry Vanilla Spread.
4. Chop peanuts and sprinkle evenly over top of each muffin.
5. Bake for 18-20 minutes and cool in pan for 5 minutes. Remove to wire rack to finish cooling.
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