In keeping with the back to school theme, today we are paying homage to the most iconic school lunch-peanut butter and jelly. To quote Taylor Swift, “It’ll never go out of style.”
The combination of peanut butter and jelly has had quite the glow up over the years. There are so many great recipes that use this nostalgic pairing. I decided to try my hand at PB&J muffins.
I adapted this recipe from Erica’s Sweet Tooth.
6 tbsp unsalted butter
3/4 cup peanut butter
1-3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup brown sugar, packed
2 tsp vanilla extract
3/4 cup of milk
9 oz berry preserves (I used Smucker’s natural triple berry)
I halved what was listed on the website after reading comments, and I still had way too much. So these are my halved measurements.
1/6 cup of brown sugar
1/6 granulated sugar
1/8 tsp cinnamon
1/8 tsp salt
1/4 c. of unsalted butter, melted
3/4 c. all purpose flour
Preheat the over to 350 degrees, and spray a muffin tin with nonstick cooking spray (I managed to get fourteen muffins out of the batter).
Place the peanut butter and butter in a microwave safe bowl and microwave until melted.
Whisk the flour, baking soda, and salt together. Use an electric mixer to beat the brown sugar, egg, and vanilla. Add the peanut butter mixture to the sugar mixture and continue beating until well combined. Add the milk and yogurt to the mixture then, on a low speed, slowly add the dry ingredients. Your batter will be thick.
Use your thumb to create a little well and add a spoonful of jelly.
For the crumb topping, whisk together the melted butter, sugar, salt, and cinnamon. Add the flour and use your hands to incorporate into a crumbly dough. Sprinkle on top of muffins lightly pressing onto jelly and muffins.
Bake for 18 minutes.
My contribution isn’t really a recipe. It’s more of an idea. An idea that puts a
fatty tasty twist on a classic. Ina Garten would probably turn up her nose at this sandwich, but I’m thinking Jeffrey would secretly enjoy it. And as always, if you can’t find organic, pasture-raised, cage free peanut butter from peanuts grown from the grounds at Kensington Palace, store bought is fine.
Peanut Butter and Jelly with Bacon
Yea, I said it. Now, I don’t condone making this all the time. Your cholesterol levels wouldn’t condone it either. However, if you need to “zhuzh” up your PB&J, then here ya go.
Cook your bacon in the oven at 400 for 20-25 minutes. This is the only way to prevent your house from smelling like a diner. It’s the best way.
Make a PB&J like normal, add some bacon, and then cook on the stove like you would a grilled cheese. Don’t you love my directions?
Jelly wishes and peanut butter dreams,