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Ingredients
Scale
- 2 cups all-purpose flour (spoon and leveled)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk, warm
- 1 cup creamy peanut butter
- ⅓ cup vegetable or canola oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup grape jelly (any flavor can be used)
Instructions
- Preheat the oven to 375°F (190°C) and line two cupcake tins with liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the warm milk, peanut butter, oil, eggs, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the peanut butter mixture until just combined.
- Fill each cupcake liner one third full, add about 1-1.5 teaspoons of grape jelly, then top with more batter to fill two-thirds full. Finish with another teaspoon of jelly on top, swirling it in gently with a toothpick.
- Bake for 15-18 minutes, or until a toothpick comes out clean. Cool in the muffin tin for 5 minutes before transferring to a wire rack.
Notes
Make sure to level off the flour for accurate measurement.
You can use any flavor of jelly or preserve that you prefer.
Store any leftover muffins in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg