Peanut Butter and Jelly Muffins

Bake.Eat.Repeat.'s Best Christmas Recipes: Amazing peanut butter and jelly muffins – light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!
I love muffins.  I’ve mentioned before that if I could have a blog (that people want to read!) that had nothing but muffin recipes on it, I would probably do it.  But I’m not sure too many others are interested in a never-ending supply of muffin recipes! Ingredients For the Filling: 1 1/2 cups Raspberries, Fresh or frozen 1 tablespoon Granulated Sugar 1 1/2 tablespoons All-Purpose Flour 1 teaspoon Lemon Juice For the Muffins: 2 cups All-Purpose Flour 2 teaspoons Baking Powder 2/3 cup Creamy Peanut Butter, Melted 1/3 cup Brown Sugar, Lightly packed 2 large Eggs 1 cup Milk For the Streusel: 1/2 cup All-Purpose Flour, Plus 3 tablespoons 3 tablespoons Granulated Sugar 3 tablespoons Brown Sugar, Lightly packed 5 tablespoons Unsalted Butter, Melted Directions
  1. Preheat the oven to 350°F. Lightly spray 12-cup muffin tin with non-stick spray or line it with paper liners. Set aside.
  2. In a medium saucepan, toss together the berries, sugar, flour and lemon juice for the filling. Cook, stirring, over medium heat until the mixture comes to a boil and the berries start to break down and thicken slightly, about 4-5 minutes. Remove from the heat and let cool.
  3. In a large bowl, whisk together the flour and baking powder for the muffins. In another bowl, whisk together the peanut butter, brown sugar, eggs and milk until smooth and well combined. Add this to the flour and stir until just combined. Divide the muffin batter between the 12 cups in the prepared muffin tin. Use a spoon to make a well in the top of each muffin. Place 1 tablespoon of the cooled berry filling into each well.
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