Peanut Butter & Jelly Muffins
These Peanut Butter & Jelly Muffins are the perfect grab and go breakfast recipe. Using strawberry preserves, it makes an easy snack idea.
Prep Time7 minutes mins
Cook Time18 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Vegetarian
- 2 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1/4 cup coconut oil
- 3/4 cup strawberry preserves
Preheat the oven to 375˚F. Line a muffin tin with paper liners and set aside.
In the bowl of a stand mixer, mix together the flour, salt, baking soda and sugar. Mix in the peanut butter until crumbly.
In a medium bowl, whisk together the eggs, milk, vanilla extract and coconut oil.
Slowly mix the egg mixture into the flour mixture until just combined.
Fill each cup halfway with the batter. Spoon 1 tablespoon of strawberry preserves unto each cup, then top with the remaining batter.
Bake in the preheated oven for 18-20 minutes.
Allow to cool in the muffin tin.