Baking

Peanut butter and jam muffins

Name: Peanut butter and jam muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12
Ingredients: 1 3/4 cups (260g) self-raising flour, sifted; 3/4 cup (165g) caster sugar; 250g sour cream, at room temperature; 2 eggs; 3/4 cup (185ml) sunflower oil; 1/3 cup (95g) crunchy peanut butter; 250g strawberry jam; 1/4 cup (35g) salted peanuts, roughly chopped

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by Phoebe Wood

May 01, 2017

The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

1 3/4 cups (260g) self-raising flour, sifted
3/4 cup (165g) caster sugar
250g sour cream, at room temperature
2 eggs
3/4 cup (185ml) sunflower oil
1/3 cup (95g) crunchy peanut butter
250g strawberry jam
1/4 cup (35g) salted peanuts, roughly chopped

Method

1.

Preheat oven to 180°C. Line a 12-hole muffin pan with large paper cases.
2.

Combine flour and sugar in a large bowl. Whisk sour cream, eggs, oil and peanut butter in a separate bowl to combine. Add to dry ingredients and fold to combine. Divide half the batter among the muffin cases, then add 1 heaped tsp jam to each. Cover with remaining batter. Bake for 22 minutes or until muffin tops spring back when lightly pressed. Cool slightly.
3.

Melt the remaining jam in a saucepan over low heat. Using a pastry brush, brush muffin tops in a thick layer of jam, then scatter half of each muffin top with peanuts. Serve immediately.