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Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts

Glazed Peanut Butter & Jelly Mini Muffins


Glazed Peanut Butter & Jelly Mini Muffins

What foods did you love as a child? It's amazing how one bite can whisk you away to memories that you thought you forgot. One of my favorites was peanut butter and jelly sandwiches. If you ask me, creamy peanut butter was the way to go! I love making them now for my own children, hoping that this classic combination will remind them of their mother's love in the years to come.

I wanted to make this delicious peanut butter and jelly combo something that was a bit elevated and maybe enjoyed in a new way. I came up with a mini peanut butter muffin that is filled to the brim with jelly and dunked in a delicious peanut butter glaze. Get that glass of milk ready, because these bites are heavenly and rich. A slightly indulgent way to start your day off with a smile.


These muffins are made using a mini-muffin pan and it makes about 36. You don't want to fill your tins to the brim, try to aim for 3/4 full. I found this small cookie scooper was just perfect to grab and fill the muffins. The dough rises quite a bit!


Mmm! A quick bake in the oven for only 10 minutes, you will be amazed by how fast these come together. Look how big and puffy beautiful they are! I fill them up from side to side with my homemade jelly. Don't you just want to eat a few dozen? And it's awesome that they are mini, easy to place in a napkin and eat while you sail out the door.



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Glazed Peanut Butter & Jelly Mini Muffins


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These sweet bites of childhood are the perfect and easy breakfast you need in your life. Mini muffins dipped in a peanut butter glaze and chock full of jelly.


Prep time:
Cook time:
Total time:

Yield: 36 mini muffins


Ingredients:

2 1/4 cup all purpose flour

1 cup sugar

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup peanut butter powder

2 eggs, beaten

1 cup milk

1 tbsp vanilla extract

3 tbsp melted butter

1 cup jelly, homemade or store bought

1/4 cup creamy peanut butter

1 cup powder sugar

1/8 cup whipping cream


Instructions:



  • Preheat oven to 350 F and prepare a mini muffin pan with spray oil.




  • In a medium bowl combine flour, sugar, baking soda, baking powder, salt and peanut butter powder.




  • In a separate smaller bowl, beat eggs, milk, vanilla and butter.




  • Gently combine the wet to the dry ingredients and mix until well combined, but don't over beat.



  • Fill the muffin tins about 2/3 full and bake for 10 minutes. Set aside and allow to cool. Once the muffins are room temperature, poke a hole on the side of the muffin and through it. Prepare a pastry bag with a 1M tip and fill with jelly. Insert into the muffin hole and fill up with jelly.

    • 

  • Make the glaze by beating peanut butter, powder sugar and whipping cream until creamy. Dip the tops of the muffins into the glaze.




  • These are delicious the day they are made, but they can be refrigerated for 2-3 days. Enjoy!









    • I just know everyone in your family is going to love these! Quick bites of happy days made up of creamy peanut butter and sweet homemade jelly. Could there be anything better?

    XO,
    Jenny


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    Super Easy Berry Rhubarb Muffins

    easy blueberry rhubarb muffin recipe

    Blueberry Rhubarb Morning Muffins

    A long time ago, I remember shopping at Costco with my Mum and she picked out a strawberry rhubarb pie. I remember her eyes were lit up and she exclaimed that it was a rare treat. Rhubarb? A treat? I've never had it before, but I knew what it looked like. Rhubarb reminded me of a celery stick that had been dyed red. I didn't have high hopes. But it was delicious! It was like eating a bite of juicy summer nights. 

    When we moved to the Northwest, another blogger had told me that there would be amazing rhubarb this summer. I've been keeping my eyes open and eager to try a baked treat with them. This Sunday morning I went shopping with my daughter and we found gorgeous red rhubarb stalks and juicy plump blueberries. I remembered my mom's delight over the pie and wanted to create something equally delicious and reminiscent of summer, but something that would be perfect for a Mother's Day brunch,

    easy blueberry rhubarb muffin recipe

    These muffins are perfect for your brunch paired with a champagne flute of mimosa. They are full of juicy blueberries and hot, sweet rhubarb. The muffin tops are gently coated with chunky sugar - it adds a perfect amount of crunch to your bite. I added a small pat of butter to one that had just come out of the oven - such happiness!

    easy blueberry rhubarb muffin recipe

    Aren't these rustic muffin cups the best? And they are so easy - they add such a fun touch to your breakfast plate. All you do is cut approximate 5" squares of parchment paper. Wrap them over the top of a champagne glass to get the shape and then place into a muffin tin. The Kitchn has a great visual tutorial if you would like to see more details. So easy and such a fabulous presentation for your yummy breakfast!


    easy blueberry rhubarb muffin recipe

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    Blueberry Rhubarb Muffins

    By

    These summer muffins are the perfect morning treat for Mother's Day or a brunch with friends. They are chock full of deliciousness and topped with chunky sugar. If you make this in advance, you may want to heat them right before eating - so delicious with a small pat of butter melting on the hot muffin.


    Prep time: 15
    Cook time: 25
    Total time:

    Yield: 1 dozen muffins


    Ingredients:

    2 cups all purpose flour

    1 tbsp. baking powder

    1 tsp. baking soda

    1/2 tsp. salt

    1/2 cup white sugar

    1/2 cup brown sugar

    1/2 cup butter, softened

    1 large egg

    1/2 tsp. vanilla extract

    3/4 cup almond milk (or milk of your choice)

    2/3 cup blueberries

    2/3 finely chopped rhubarb

    chunky white sugar for topping

    Instructions:




  • In a medium bowl combine: flour, baking powder, baking soda and salt. Set aside and preheat oven to 375 F.




  • In your mixing bowl, cream sugar and butter together until they are light and fluffy. Gently beat in the egg, vanilla extract and almond milk. 




  • Gently toss blueberries and rhubarb in the flour mixture. This will help prevent them from sinking to the bottom of the muffin - we want deliciousness in every bite. Combine flour mixture with the creamed egg, gently beat until mixed, but be careful to not overmix. Over mixing of the dough will cause them to be tough.




  • Line muffin tin with parchment squares or liners. Fill muffin tins about 2/3 full and then add about a tablespoon of chunky sugar over the dough. Bake for 22-25 minutes or until they are golden brown.




  • Enjoy! These are so good! You can make ahead and freeze, but this batch only makes a dozen and I doubt you will have any leftovers. 




    • easy blueberry rhubarb muffin recipe
    Don't forget to Pin this recipe, I have a feeling you are going to want to make these yummy muffins more than once!

    What's your favorite way to use summer rhubarb?

    XO,
    Jenny
    Yum



    easy blueberry rhubarb muffin recipe

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