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How to Make PB & J Muffins the Kids will Love

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What’s one thing that kids love to eat? Peanut butter and jelly, of course! While a classic sandwich is always an easy option, if you’re in the mood to have some fun with your little ones, why not try to bake something new together? Paula’s PB&J Muffins are a great option! If you’re game to get baking with us, we’re here to show you how to make them!

First, gather up your ingredients. You’ll need the following items for these yummy muffins:

  • 2 cups all purpose flour
  • ¼ cup packed light brown sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup plus 1 teaspoon creamy peanut butter
  • 1 cup milk
  • 1 lightly beaten egg
  • 3 tablespoons melted butter
  • ¼ cup thick jam, such as seedless raspberry jam
  • ⅓ cup chopped honey-roasted peanuts
  • 1 stick butter at room temperature
  • 5 tablespoons your favorite type fruit preserves

Next up, make compound butter by combining the stick of room temperature butter with the fruit preserves and then put it into the refrigerator to chill until it’s set.

Preheat the oven to 350˚F, then spray a 12-cup muffin tin with cooking spray.

In a food processor, you’ll combine the brown sugar, flour, salt, and baking powder, and then you will pulse in every bit of the peanut butter until it’s crumbly. It should look like coarse crumbs. For the last part of the batter, you’ll add in the milk, egg, and the 3 tablespoons of melted butter, again pulsing it together until it’s combined. Now, we’re really cooking baking!

Distribute half of the batter equally among the greased muffin cups, drop a teaspoon of jam on top of the batter, and then cover the jam with the rest of the batter, again equally dividing it among the muffin cups. Now sprinkle them with the chopped peanuts, and bake the muffins for 15 to 20 minutes, until they’re a light golden color.

Once you take the muffins out of the oven, you’ll want to transfer them to a wire rack to cool, though they’re tasty served warm, too! Finally, you’re going to spread the compound butter on top before you serve them up.

You can store the muffins in an airtight container. They’ll keep for a day or two, but chances are they’ll all be gobbled up before then!

We can’t wait to hear what you and your family think of this fun twist on a classic recipe. What jams and preserves did you try? Will you make them again? Did your children or grandchildren learn a new skill while baking these? Let us know in the comments section, friends. Enjoy!

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