Go Back
–+ servings
Peanut Butter and Jam Breakfast Muffins

Peanut Butter and Jam Breakfast Muffins

A super simple muffin recipe that brings together PB&J for the ultimate breakfast treat. Use frozen berries to keep it easy - plus whichever peanut butter and jam (jelly) that you like.
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 7
Author: Florence Jackson

Ingredients

  • 165 g Plain Flour
  • 110 g Granulated Sugar
  • 1 tsp Baking Powder
  • 50 g Butter, Melted
  • 30 ml Vegetable Oil
  • 75 ml Milk
  • 1 Medium Egg
  • 75 g Berries Frozen are great
  • 7 tsp Peanut Butter
  • 7 tsp Berry Jam/Jelly/Preserve

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line about 7 muffin tin holes.
  • In a large bowl, combine the dry ingredients (flour, baking powder, sugar).
  • Make a well, and pour in the liquid ingredients (milk, butter, oil and egg). Stir gently with a wooden spoon until just combined. Fold in the berries gently.
  • Scoop 1 small tbsp of batter into each of the lined muffin holes. Add 1 tsp Peanut Butter and 1 tsp Jam into each. Then add enough batter to cover the filling - don't fill above 2/3rds full.
  • Bake for 18-20 minutes, until golden brown and smelling delicious! Let cool on a wire rack before serving (although eating whilst still warm is definitely recommended).