A childhood favorite revisited: Peanut butter and jelly muffins recipe

Everyone loves a good PB&J sandwich. The creamy peanut butter swirled in between bites of sweet jam brings me back to my childhood lunches. It was the quintessential lunch and even as a adult, the ultimate comfort food. Instead of using two pieces of bread, this recipe transforms this old favorite into a muffin. Mixing the peanut butter into the batter distributes the peanutty flavor throughout the entire muffin, so each bite is just as decadent as the last. Don't worry if some of the jam comes oozing out after baking, nobody said baking was pretty, but the end result will be just as sweet. These little muffins make the perfect snack or breakfast, better yet, smear some nutella on top and you have dessert too. Experiment with different nut butters and jams or use a seaonal ingredient like pumpkin butter or apple jam. (Check your local Trader Joe's or Whole Foods for specialty nut butters). Almond butter with blackberry jam? Hazelnut butter with apricot? The possibilities are endless. These are great served piping hot out of the oven or cooled. Either way, you can't go wrong with this recipe.

Peanut Butter & Jelly Muffins

Preheat oven to 400°.

Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. In a separate bowl, combine milk, peanut butter, egg and vanilla. Add to the dry ingredients and stir until everything is mixed.

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

...Other Indulgent Bites

Pumpkin Cranberry Chocolate Chip Bread

Blueberry Streusel Coffee Cake

Peanut Butter Cookies

Cinnamon Vanilla French Toast with Caramelized Bananas

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