OMG Peanut Butter & Jelly Muffins Recipe With Creamy Peanut Butter Frosting by Donna John

Just the words "peanut butter and jelly" can put a smile on your face. Is it because it brings back childhood memories? Or is it because it's a classic combination of flavors that just works? You should have seen my smile when I tried this peanut butter and jelly muffin recipe with a creamy peanut butter frosting. OMG.

The simple peanut butter muffins are moist and full of peanut butter flavor. The batter is made with flour, oats, brown sugar, baking powder, a pinch of salt, milk, peanut butter and a egg. The batter bakes about 15 minutes while you make the easy peanut butter frosting by beating butter, peanut butter, powdered sugar, milk and vanilla together. So easy. After the muffins have cooled, cut them in half, fill with jelly, then frost the top with the fluffy peanut butter frosting. Don't forget to add a dollop of jelly on the top so it's fancy like!

You can use jelly, fruit preserves or jam for this easy muffin recipe. Fruit preserves will be chunkier because they have actual fruit pieces. Raspberry, strawberry, peach, apricot, blackberry, fig, cherry and blueberry are great choices – but don't forget the classic combination of peanut butter and grape jelly!

Eat these peanut butter and jelly muffins as a snack, for breakfast or even for dessert. Add a glass of cold milk, shut your eyes and think about happy childhood memories.

Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: Makes 1 dozen

Ingredients

Muffins

• 1 1/4 cups flour
• 3/4 cup rolled oats
• 3/4 cup brown sugar, packed
• 1 tablespoon baking powder
• large pinch of salt
• 1 1/4 cups milk
• 1/4 cup peanut butter
• 1 egg
• 1/2 cup jelly, jam or fruit preserves (or to taste)

Frosting

• 1 cup (2 sticks) butter, at room temperature
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup milk
• 2 teaspoons vanilla

Here's how to make it: 

1. Whisk together the flour, oats, brown sugar, baking powder and salt in a mixing bowl. In another bowl, stir together the peanut butter, milk and egg. Stir the wet ingredients into the dry ingredients. Divide the batter between 12 muffin cups. Bake in a preheated 375-degree F oven for about 15 minutes or until a toothpick comes out clean. Remove and cool. 
2. To make the frosting, cream the butter and peanut butter together in a mixing bowl with an electric mixer. Add half of the powdered sugar and blend. Pour in the milk and vanilla. Mix. Add the remaining powdered sugar and beat until light and fluffy. 
3. To assemble the muffins, cut the cooled muffins in half lengthwise. Add desired amount of jelly, jam or fruit preserves and put the top back on. Frost the top with peanut butter icing and add a dollop of jelly on top. 

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