Peanut Butter and Jam Muffins
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 416, total fat 23 G., saturated fats 7 G., proteins 11 G., carbohydrates 45 G., fiber 3 G., cholesterol 48 mg, sodium 253 mg, sugar 26 G.
Calories 416, total fat 23 G., saturated fats 7 G., proteins 11 G., carbohydrates 45 G., fiber 3 G., cholesterol 48 mg, sodium 253 mg, sugar 26 G.
These adorable muffins taste as wonderful as they look. If you love peanut butter, try it paired with berry jam. Peanut butter is added to the muffin batter and served as a topping along with chopped peanuts, and the center of each cupcake is filled with strawberry jam.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup whole wheat flour
- 2/3 cup premium flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup creamy peanut butter
- 1 cup whole milk
- 0.5 cups tightly packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup honey-glazed peanuts, finely chopped
- 1 cup strawberry or grape confiture or jam
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a muffin tin with 12 paper cups.
- In a large bowl, combine both flours, baking powder, and salt. In a medium bowl, combine 1/3 cup peanut butter, milk, brown sugar, melted butter, vanilla extract, and eggs; add the flour mixture and knead into a dough.
- Divide the batter among the prepared muffin cups, filling them three-quarters full. Lightly tap the bottom of the cup on the counter to even out the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Using a melon baller or teaspoon, scoop a shallow hole in the center of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave, stirring, for 45-60 seconds.
- Place the peanuts on a plate, dip the top of one muffin into the melted peanut butter, let any excess drip off, then dip it into the chopped peanuts to coat. Place the muffin on a wire rack and repeat with the remaining muffins. Spoon 1 tablespoon of jam into the hole in each muffin. Let set for 5 minutes.
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