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
- 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
Preheat oven to 350°F. Spray muffin tin with no-stick cooking spray. Line the tin with 12 parchment paper liners.
In a large bowl, mix the flour, sugar, baking soda, and salt.
In another large bowl, mix the milk, yogurt, applesauce, and egg.
Fold the wet ingredients into the dry and mix until just combined. Batter will be somewhat thick.
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.
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.
Let muffins cool for 5 minutes before removing from the muffin liners. Serve with extra mixed berry jam.