Healthy PB&J Muffins
These cake-like muffins bake up with a crunchy peanut butter and jam top and a fluffy and tender inside. Slather a little extra mixed berry jam on while still warm for an out of this world treat.
Servings: Makes 12 muffins
Prep Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 37 minutes
Ingredients
- 2 1/2 cups all-purpose Flour
- 1/4 cup Sugar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Stew's Kosher Salt
- 3/4 cup Stew's 2% Milk
- 1/2 Cup Stew's Plain Yogurt
- 1/2 Cup Stew's Orchard Applesauce
- 1 large Stew's Naked Cage-Free Egg
- 1/4 cup Creamy Peanut Butter
- 1/4 cup Mixed Berry Jam, plus more for spreading
Directions
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Preheat oven to 350°F. Spray muffin tin with no-stick cooking spray. Line the tin with 12 parchment paper liners.
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In a large bowl, mix the flour, sugar, baking soda, and salt.
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In another large bowl, mix the milk, yogurt, applesauce, and egg.
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Fold the wet ingredients into the dry and mix until just combined. Batter will be somewhat thick.
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Divide batter evenly between the muffin cups. Add a teaspoon of peanut butter and berry jam to each, using a small spoon or toothpick to swirl into the batter.
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Bake the muffins for 18 minutes, or until muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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Let muffins cool for 5 minutes before removing from the muffin liners. Serve with extra mixed berry jam.