Peanut butter and jam muffins

Name: RECIPE: Muffins with peanut butter and jam - Mojačokolada.si
Prep time: 55 min
Total time: 55 min
Ingredients: 200 g flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; a pinch of salt; 115 g unsalted butter at room temperature; 200 g sugar; 3 large egg whites; 2 teaspoons BAM vanilla paste; 120 g sour cream; 120 ml whole milk; 30 g jam of your favourite flavour; 75 g unsalted butter at room temperature; 250 g peanut butter; 120 g powdered sugar; 80 ml sweet whipping cream; 1 teaspoon BAM vanilla paste

(1)

Preparation time: 55 min
Difficulty:
Number of ingredients: 17

Peanut butter and jammuffins are muffins with a fluffy vanilla sponge base. All the lightness is thanks to sour cream, buttercream and egg whites.

The baked muffins will be filled with jam and decorated with peanut butter. The peanut butter glaze will be prepared to give a rich and creamy texture without being too sweet. In fact, all we will taste will be peanut butter. Which makes sense, because most everything is peanut butter!

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BAM tip: milk and sour cream: for the best taste and texture, we strongly recommend whole milk and sour cream. Full-fat plain yoghurt would be suitable instead, although the muffins may not be as loose. The same applies to low-fat milk. We suggest that both ingredients are at room temperature to help them mix into the dough.

Instead of the peanut butter and jam muffins, you can also make:

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Ingredients:

for the muffins:

200 g flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
115 g unsalted butter at room temperature
200 g sugar
3 large egg whites
2 teaspoons BAM vanilla paste
120 g sour cream
120 ml whole milk
30 g jam of your favourite flavour

for the peanut butter icing:

75 g unsalted butter at room temperature
250 g peanut butter
120 g powdered sugar
80 ml sweet whipping cream
a pinch of salt
1 teaspoon BAM vanilla paste

Nutrition / serving

Energy Value	2177 kJ / 520 kcal
Fats	29,7 g
of which saturated fat	12,9 g
Carbohydrates	56,6 g
of which sugars	40,5 g
Dietary Fiber	2,3 g
Proteins	8,6 g
Salt	0,5 g

Instructions:

preparation procedure:

Preheat the oven to 180°C. Line a 12-cup muffin tin with paper cases. Mix together the flour, baking powder, baking soda and salt.

Using a hand or stand mixer fitted with the paddle attachment, beat the butter at high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for a further 2 minutes. Add the egg whites, BAM vanilla paste. Beat on medium to high speed until all ingredients are combined. Then fold in the sour cream. With the mixer on low speed, add the dry ingredients. With the mixer still running on low, slowly pour in the milk until it is combined with the other ingredients. The batter will be slightly thick.

Pour the batter into the liners - but only fill them 2/3 full so that the batter doesn''t spill over the sides. Bake for 19-22 minutes or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool completely before filling and adding the icing.

Using a sharp knife, cut a circle/hole in the centre of the cupcake to create a small pocket about 2 cm deep. Place about one teaspoon of the jam of your choice inside and place the piece of the cupcake you removed on top to seal it. Repeat the process with all the cupcakes.

Using a hand or stand mixer fitted with the whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium to high speed until just combined. Add the icing sugar, cream, BAM vanilla paste and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed and beat for another minute. Using a piping bag, add the icing to the prepared muffins.

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