Peanut butter and jelly recipes are clearly my new obsession! I’m not sure why I don’t make muffin recipes more regularly, considering how much I love them and how simple they usually are! This one brings together some of the best elements from a number of my other recipes and is a great afternoon treat!Print this Recipe
- 2½ ounces / 70g coconut oil
- 6¼ ounces / 180g peanut butter
- 8¾ ounces / 250g plain flour
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 2¾ ounces / 80g light brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 6 fluid ounces / 175ml milk
- 8¾ ounces / 250g raspberry jam
- 3¾ ounces / 110g unsalted butter, melted
- 4 ounces / 115g light brown sugar
- ¼ teaspoon of salt
- 7½ ounces / 210g plain flour
Preheat the oven to 180°C (160°C fan) 356°F (320°F fan).
Line a 12 hole muffin tray with 12 muffin cases.
Put the coconut oil and peanut butter in a small microwavable bowl and microwave in 15 second bursts, stirring each time until everything is melted.
Sieve the flour, baking soda and salt into a medium sized bowl.
In a large bowl, beat together the sugar, egg and vanilla until combined. Add the coconut and peanut oil and beat until smooth.
Add the dry ingredients and stir well, finally adding the milk to bring together into a thick batter.
Divide between the 12 muffin cases.
Using the base of a tablespoon measure, make an indentation into the batter mix in each muffin case and fill with one tablespoon of jam.
For the muffin topping, combine the butter and sugar until smooth.
Add the flour and bring together until you have a crumble-like topping (see Tips below).
Divide the topping equally among the muffins and push down.
Bake for 25 minutes before removing to a wire rack to cool completely.
I don’t say this very often, but these are much nicer when allowed to cool completely!
When adding the flour to create the crumble-like topping I find it easier to use a latex glove.
The rise in popularity of peanut butter and jelly as a combination can be directly linked to the introduction of pre-sliced bread in the 1920s. Until then, children were not generally allowed to slice their own bread until they were old enough to do it safely. But with the introduction of commercially pre-sliced bread, it was now safe enough for younger children to make their own sandwiches. And, of course, it was always children that drove this desire for mixing peanut butter and jelly, which they did, in their hundreds of thousands. And many never grew out of it!Print this Recipe
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