Almond Butter and Jelly Muffins


I’m finally on Pinterest! I finally decided on a new way of organizing my recipes and ideas for recipes. I though it would be the most appropriate to do this on Pinterest so all of you can join along!


To celebrate this new beginning, I decided to share a recipe I discovered yesterday evening. It was around 9 PM and I had to stop myself from going to the kitchen when I stumbled upon this. It doesn’t help that I live with hungry college students. Or that I’m a hungry college student.


Most of you probably have everything you need to make this. I give you permission to go check. Go now. I’ll be here. You need almond butter, brown sugar, eggs, milk, oil, vanilla extract, flour, baking powder, and jam. Back? Ok, lets move on.


Making this is even easier. You combine everything in a large bowl, sandwich some jam between batter in a muffin tin, bake it for 20 minutes and be prepared to serve a delicious breakfast the next morning (if they even last that long). The original recipe used peanut butter which probably makes a little more sense for most people but I love my almond butter. Feel free to experiment with your own combinations because this recipe is pretty flexible!


A few weekends ago, my friends and I went strawberry picking at a local U-Pick strawberry farm. Since they were relatively post-season, I decided to make my own strawberry jam. They ended up perfect in these muffins.


Almond Butter and Jelly Muffins

Adapted from two peas & their pod, seen on Food Librarian


  • 1 cup creamy almond butter
  • 1 cup brown sugar
  • 2/3 cup canola oil
  • 2 eggs
  • 1 1/2 cups milk
  • 1 Tbsp vanilla extract
  • 3 1/3 cup all-purpose flour
  • 2 Tbsp baking powder
  • 1 cup of your favorite jam


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, whisk together almond butter, brown sugar, canola oil, eggs, milk, and vanilla extract. Add in flour, and baking powder and whisk gently until just combined.
  3. In a greased (or lined) muffin tin, add 2 Tbsp of batter. Add a heaping teaspoon of jam. Cover with another 2 Tbsp of muffin batter or until approximately 3/4 filled.
  4. Bake for 20-25 minutes or until just set and the muffin bounces back lightly when you touch the top._MG_1366

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