Peanut Butter Muffins with Jelly make a fun breakfast, lunch box treat, or after school snack…on the first day of school or any day!
When my son started Kindergarten last year, I had these little gems waiting on him as an after school snack when he got home on the first day…Peanut Butter Muffins with Jelly!
And this year? He’s already asked me if I’ll be making them again for his first day back. Guess they made an impression.
The first day of school can be somewhat exhausting and overwhelming for kiddos coming off of summer vacation, so I think it’s nice to have a special snack waiting after school to say good job today and welcome home! Besides, with a cute, sweet Peanut Butter Muffin in front of him or her, I’d be willing to bet that your little student is going to be much more inclined to open up and chat about how that first day went. And there’s nothing to say that you don’t get to enjoy a muffin of your own during said chat!
I actually adapted this recipe from a peanut butter cupcake recipe. Cupcakes seem a little decadent as after school treats, so I cut back the sugar and adjusted some ingredients to come up with moist, fluffy muffins instead.
In lieu of frosting, I went an alternate route resulting in muffins that are reminiscent of thumbprint cookies. Using a small melon baller, I scooped a little divot out of the top of each muffin and filled the resulting holes with my boys’ favorite peanut butter accompaniments…either strawberry jam or grape jelly.
I think raspberry jam would be delightful in these muffins as well, but any flavor jam, jelly, or preserves would work…go with your personal preference. It just occurred to me that you could even use Nutella instead of jelly! Sorry…Nutella and I have a thing.
In addition to making a great after school snack on the first day or any day, these Peanut Butter Muffins could also comprise a special breakfast or welcomed lunchbox treat (assuming peanut products aren’t banned at your child’s school for allergy reasons…make sure first!). And I hope it goes without saying that these aren’t just for kids. Anyone who appreciates a good PB&J will adore these tasty morsels.
So here’s to Peanut Butter Muffins with Jelly…and a fabulous first day of school for your little learners!
Peanut Butter Muffins
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cup peanut butter, creamy or crunchy
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup plain yogurt
- Your favorite jam or jelly, for topping
- Preheat oven to 350°F. Line muffin pans with 18 paper cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the large bowl of an electric mixer, beat softened butter until creamy. Blend in sugars and beat on high for a couple of minutes until mixture is light and fluffy. Blend in peanut butter and then eggs, one at a time, mixing well after each addition. Mix in vanilla.
- Mix in 1/3 of the flour mixture until just blended. Mix in half of the yogurt. Repeat, alternating flour mixture with yogurt and ending with flour mixture. Make sure that everything is incorporated but do not overbeat.
- Bake in preheated oven for 17 to 19 minutes or until toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool in pan for a couple of minutes before removing to a rack to cool completely.
- Once muffins are cool, use a small melon baller or spoon to scoop out an indentation in the top of each muffin. Fill with your favorite flavor of jam or jelly.
Adapted from Martha Stewart