Allow me to preface by saying that these are NOT my most attractive photos. I planned to take more, but then the muffins just disappeared…
A little over two years ago I made a very good decision.
I asked my friend Erin to be my roommate.
I was a bit nervous (for reasons that actually make a hilarious story), but in retrospect it was one of the best decisions I’ve made in college.
Over the past two years…
We shared countless dinners together, talking into the night.
We played The Game of Life and Monopoly, and I always won (although she may argue otherwise).
We hunted roaches, running to Safeway and then Walmart at 2AM to buy Raid. I might also add that: 1) They are sewer roaches that visit us because of the monsoons; 2) We are both incredibly clean.
We talked about her boyfriend, and later fiance!!!, and my lack of one.
We cried watching Marley and Me, trying to hide our tears.
We worked out to Jillian Michaels.
We ate Ethiopian food until we thought we’d burst, savoring every “plop”.
I learned that Erin loves Oreos and milk. She also enjoys bacon, crunchy peanut butter, and Sonoran hotdogs. Erin does not like cilantro. Her dislikes also include avocado, red peppers, and spicy food, but she’s coming around.
She loves purses (as do I) and has an unbelievable passion for children. She is smart, witty, and makes an unrivaled Tikka Masala.
I write all of this because our time living together is coming to an end and my heart is filled with a bittersweet feeling. A lot has happened for the “Bennemore” family (I dubbed us that soon after we moved in with each other), and I can look back and see how much we both have grown through all of the ups and downs
Our last days as roommates in our very first apartment are fading fast, and though we have exciting futures ahead of us, I’m struck by how much I’m going to miss her.
So to celebrate our two years together, I made these peanut butter and jelly muffins.
I could become very dramatic and literary and say that the muffin symbolizes the morning and new beginnings, because you eat muffins (unless you’re me) in the morning. The peanut butter and jelly symbolize Erin and me. We are two different ingredients that came together to make an awesome combo.
But instead, I’ll tell you the truth. I was trying to get rid of ingredients. I’m happy to report, though, that my final baking venture in my apartment was a delicious success. Make these and share them with the ones you love. Or you can just eat them all and love yourself a whole bunch!
Peanut Butter and Jelly Muffins
Makes 12 muffins (or 15 smaller ones)
These muffins are a wonderful breakfast treat or tasty snack. The peanut butter and jelly flavor shines and the muffin acts as a bread of sorts. They are rich, filling, and a perfect accompaniment to your day!
- 1 1/3 cups white whole wheat flour (or 1 1/2 cups all purpose)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup half and half (the original recipe calls for buttermilk)
- 1/2 cup milk
- 1/2 heaping cup creamy peanut butter
- 1/3 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- about 1/4 cup strawberry jelly, jam or preserves (or try raspberry, grape, cherry, or your favorite)
- Preheat oven to 350F. Grease a standard 12 cup muffin pan. You can also use liners, but I didn’t have any.
- In a large mixing bowl, whisk together the the first six dry ingredients, ending with optional salt.
- In a separate medium bowl, whisk together the next 6 wet ingredients, ending with vanilla extract.
- Pour the wet ingredients over the dry ingredients, and fold to incorporate using a rubber spatula. Don’t stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don’t overmix or muffins will be tough. Batter will be quite thick.
- Using a spoon that’s been sprayed with cooking spray (helps batter to slide right off), fill muffin wells with about 2 heaping tablespoons of batter each, coming about one-third of the way full. You want enough of a layer of batter that the jam that’s added in the next step has a nice cushion to rest on so it won’t bottom-out and sink while baking. Re-spray cooking spray every third or fourth scoopful of batter, or as necessary.
- Add 1 to 1 1/2 teaspoons jelly to the center of each cavity (marble-sized mounds)
- Top each muffin with remaining batter, about 2 tablespoons each. Fill muffin cups up to a solid 3/4-full, nearly filling to the top. This creates domed, high-top muffins. Underfilled cups create flatter muffins, and you’ll also end up with extra batter.
- Bake for 20 to 25 minutes, or until tops are golden, set, domed, and springy to the touch; don’t overbake.
- Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.
Storage Muffins are best fresh, but well-wrapped, they will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Recipe lightly adapted from Averie Cooks
These muffins are filled with seedy deliciousness. They are a breakfast staple.
Tasty and mildly savory, these muffins are the perfect side dish to a big bowl of soup.
These yummy morsels taste like Fall and love and wonderfulness. My three favorite things.