Lots of people in the United States are sending their kids back to school today. My daughter is actually starting her 3rd week of first grade and I’m almost past wanting to cry when I drop her off. Every day except Friday I pack her lunch. Every day I offer peanut butter and jelly as a sandwich option and secretly hope that’s what she will choose. I mean, who doesn’t love sticky peanut butter and sweet jelly sandwiched between two slices of whole wheat bread? My daughter, that’s who. Peanut butter has never really been a favorite food of hers. It is one of mine though, and these muffins make it easy to share that love with in a format that is both portable and more refined than sandwich triangles. Peanut butter and jelly for breakfast? Yes, please.These super easy muffins start by mixing up a whole wheat batter packed with peanut butter flavor. It will be super thick, almost like drop biscuit dough. You use half the batter to partially fill 12 regular size muffin cups. Then, add a generous dollop of your favorite jelly or jam – I used seedless blackberry jam this time, but strawberry is excellent too. Then, top the jam with more batter. Before they go in the oven, they’ll look something like this.
If you’re not using a silicone muffin pan, you definitely want to use cupcake liners or grease your muffin tins before you start filling them up. Make sure you let the muffins cool before you take them out. You don’t want them to fall apart. This is one of the few times I make muffins and serve them room temperature rather than piping hot.
2 cups whole wheat flour
1/2 teaspoon salt
1 Tablespoon baking powder
1 cup buttermilk*
1/3 cup honey**
1 cup peanut butter
1/3 cup butter, melted
1/2 cup jelly or jam
Preheat oven to 350*. Prepare muffin tins by greasing or lining with paper cupcake liners. Stir together flour, salt and baking powder. In a separate bowl, mix together buttermilk, eggs, honey, peanut butter and melted butter. Add wet ingredients to dry ingredients and stir just until combined.
Fill 12 muffin cups about 1/3 full (about 1/4 cup batter). Since batter is so thick, you may need to use your fingers to press it out until it covers the bottom of the muffin cup. Spoon about 2 teaspoons of jelly into the center of each muffin cup. Top with remaining batter. It is ok to fill your muffin cups to the top. Make sure the batter covers the jelly. Bake for 15-20 minutes or until slightly browned on top. Remove pans from oven and let muffins cool completely before removing from pans.
*If you do not have buttermilk, you can add 2 teaspoons white vinegar to your measuring cup and then fill to the 1 cup line with regular milk and let sit for two minutes. Or, you can just use regular milk.
**This batter is more savory than sweet. I like the balance of savory muffin and sweet jam filling. However, if you would like a sweeter muffin, go ahead and double the amount of honey or add a few Tablespoons of white sugar.