Best Pbj Breakfast Muffins Recipes

PB&J Breakfast Muffins image

Provided by Geema

Time 35m

Yield 12 muffins

Number Of Ingredients 8

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup peanut butter, creamy or crunchy
1 large egg
1 cup milk
jam or preserves

Steps:

Preheat oven to 350 degrees.
Stir together first four ingredients.
Add peanut butter, cutting it into the flour mix with a fork, or use your food processor, until mixed and crumbly.
Stir together the egg and milk.
Add to the flour and peanut butter mix, folding it together just until moistened.
Place a spoonful of batter into each of 12 greased muffin cups.
Next, place a teaspoon of jelly in the middle of the half filled muffin tins.
Top the jelly with the remaining peanut butter batter.
Bake for 20-30 minutes or until done.

Nutrition Facts : Calories 222.3, Fat 9.5, SaturatedFat 2.3, Cholesterol 18.4, Sodium 344.7, Carbohydrate 28.5, Fiber 1.5, Sugar 9.9, Protein 7.4

Peanut Butter and Jelly Muffins image

Provided by kittycatmom

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 cup jam or 1/2 cup preserves, of your choice
1/4 cup sugar

Steps:

Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Peanut Butter and Jelly Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts, finely chopped
1 cup strawberry or grape jelly or jam

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.