Peanut Butter and Jelly Muffins with Apple Juice Concentrate
These soft, bakery-style muffins combine the classic PB&J flavor combination in a tender, lightly sweetened muffin. Made with apple juice concentrate instead of refined sugar and reduced-fat peanut butter, they offer a nostalgic taste that appeals to both kids and adults. The strawberry spreadable fruit creates a sweet surprise center in each muffin, while the chunky peanut butter adds texture and nutty flavor throughout. Perfect for breakfast, lunch boxes, or afternoon snacks, these muffins stay moist for days and freeze beautifully for meal prep.
Ingredients
- 2 cups all-purpose flouralmond flour1:1gluten-freeketogluten-free
note: will be denser
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup apple juice concentrate, thawedmaple syrup1:1XX
note: different flavor profile
- ½ cup chunky peanut butter, reduced-fat
- ¼ cup fat-free milkalmond milk1:1vegandairy-freedairy-free
note: unsweetened preferred
- 3 tablespoons butter, melted
- ⅓ cup strawberry spreadable fruitsugar-free jam1:1ketolow-sugar
note: reduces sweetness slightly
Instructions
- 1
Combine flour, baking powder, baking soda and salt in a large bowl
- 2
Whisk together eggs, apple juice concentrate, peanut butter, milk and melted butter
- 3
Stir wet ingredients into dry ingredients just until moistened
- 4
Coat 12 muffin cups with cooking spray
- 5
Spoon half of batter into prepared muffin cups
- 6
Add about 1-1/4 teaspoons strawberry spreadable fruit to center of each cup
- 7
Top with remaining batter
- 8
Bake at 350 degrees for 15-20 minutes or until toothpick inserted into muffin comes out clean
- 9
Cool for 5 minutes before removing from pan
- 10
Transfer to wire rack to cool completely
Tips
Don't overmix the batter - stir just until dry ingredients are moistened to keep muffins tender
Place jam in the center of each muffin cup carefully to prevent it from touching the sides
Let muffins cool completely before storing to prevent condensation and sogginess
Good to Know
Store in airtight container at room temperature for up to 5 days
Can be made 2 days ahead; wrap individually for freshness
Serve at room temperature or warm slightly in microwave
Common Mistakes
Don't overfill muffin cups to avoid overflow and uneven baking
Avoid opening oven door during first 15 minutes to prevent sinking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
note: reduces sweetness slightly
FAQ
Can I use regular peanut butter instead of reduced-fat?
Yes, regular peanut butter works fine but will add more fat and calories to each muffin.
What if I don't have apple juice concentrate?
Substitute with 3/4 cup sugar mixed with 2 tablespoons water, or use honey for similar sweetness.
How long do these muffins keep fresh?
Store covered at room temperature for up to 5 days, or freeze for up to 3 months.