Monday, September 5, 2011

Peanut Butter and Jam Muffins {Muffin Monday}

It's Labor Day today, so I hope you'll all be spending your day relaxing and picnicking and enjoying the company of friends and family -- that's what we'll be doing today! The highlight of our day is that Jessica and Zack will be here with us (and will be with us for the next ten days until they depart for Oxford, so I likely won't be around here (the blog) too much).

In the meanwhile, here's a recipe that AnnaLynn's been wanting to bake. These turned out fantastically and we're sure you'll enjoy them. :)

Whole Wheat Peanut Butter & Jam Muffins
(inspiration here)
makes 12 muffins

2 c. whole wheat pastry flour
1/2 t. sea salt
1 T. baking powder
1/3 c. Rapadura sugar
1 c. milk (raw if you have it)
2 eggs
1 c. natural peanut butter
1/3 c. coconut oil, melted
1/2 c. jam (we used our homemade blueberry-raspberry)

Preheat oven to 375F and line muffin tins with paper baking cups.

Measure the flour, sea salt, baking powder, and sugar into a large mixing bowl; stir with a whisk to blend. Add milk, eggs, peanut butter, and coconut oil into flour mixture.

Combine ingredients on low speed of electric mixer just until moistened - don't over mix your muffins!

Fill prepared muffin cups with 1/2 the batter.

Spoon jam onto batter.

Cover with remaining batter.

Bake for 15 - 20 minutes; check with a toothpick to be sure they're done. Cool slightly before removing muffins to a wire rack.

Bon appetit!


We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)

This is the 35th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 16 more to come, stay tuned!

Sharing this week's muffin recipe here: Mouthwatering Monday, Tuesday at the Table, Tasty Tuesday, Titus2sday, Tempt My Tummy Tuesday, Far Above Rubies, 2 Maids a Baking, Living Well Wednesday, Real Food Wednesday, This Chick Cooks, Healthy 2day Wednesday, Raising Homemakers, Let's Do Brunch, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, and Feasting in Fellowship Friday


  1. I'm going to make these tonight! :) YUM!

  2. Those look delicious! Especially since lately I've been craving toast and jam, which in my mind (at least) is almost like these muffins. Yum yum!

  3. Saw you at Tuesdays at the Table
    These look like great fun!

  4. Anonymous9/08/2011

    Lisa---do you ever make gluten-free muffins? If you did, what kind of flour would you substitute??

  5. Pamela - Thankfully, no one in our family has gluten issues. I did ask a friend who does cook & bake gluten free exclusively, and she said:

    "We generally use rice flour because it is inexpensive and has a similar taste to wheat. Gluten free products tend to be more crumbly so I usually add guar gum in the batter about a 1/2 tsp per 2-3 cups of flour to help hold it together. You don't have to do this if there is starch in the recipe or something that helps keep it moist like bananas, zucchini, carrots or even applesauce."

    I'm assuming that the starch in the peanut butter in these muffins would be sufficient, but I don't know for sure. My friend suggests trying the recipe as is, substituting the flour, and then adjusting as necessary the next time.

    Hope this helps! ~Lisa

  6. Anonymous9/08/2011

    thanks for the tips! I went out today and bought rice flour. I also have some organic cornmeal, which is also gluten-free. I'll use your friend's suggestion and just substitute the rice flour at first. Thanks a million~
    Pam :)

  7. Anonymous9/08/2011

    thanks for those inquiries for me. I went out today and bought some rice flour and will take your friend's suggestion to change out the flour first, then see if anything else needs tweaking. Thanks!!!

    I'll let you know how it works!

  8. These look much better than the last PB muffins I tried- I'm going to make them- thanks!

    Jami @ An Oregon Cottage

  9. Jami - Hope you like these! They are truly yummmy. :) ~Lisa

  10. I just love that jam in the center of this great muffin. She looks so adorable making these muffins. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  11. Anonymous9/11/2011

    This is now one of my bookmarked recipes because I've been wanted to make some PB&J muffins and these look like winners! I love how the jam is in the middle but you can still see it oozing from the top of the muffins :)

  12. These look really good! My kids love PB & J sandwiches so this is a nice way to shake up the menu a little. Found your link at Balancing Beauty and Bedlam. Thanks!


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