Commercial RecipeJumbo REESE'S Peanut Butter & Jelly Muffins
Details
- Time
- 0 minutes
- Yields
- 38 muffins
Transport tastebuds back to childhood with these Jumbo REESE'S Peanut Butter & Jelly Muffins. You'll just need REESE'S Peanut Butter Sauce and REESE'S Peanut Butter Chips along with your favorite kind of fruit jam to achieve a truly nostalgic treat.
Ingredients & Directions
Ingredients
-
STREUSEL CRUMB TOPPING
-
1 lb.sugar
-
10 oz.all-purpose flour
-
8 oz.salted butter
-
MUFFINS
-
2 lbs. 8 oz.all-purpose flour
-
1 lb.sugar
-
2 Tbsp.baking powder
-
1 Tbspsalt
-
7 oz. (4 large)eggs
-
32 fl. oz.milk
-
1 lb. 8 oz.jam, jelly or preserves of your choice
Directions
Heat convection oven to 300°F (standard oven: 350°F). Line jumbo muffin pans (3-1/2 inches in diameter) with jumbo size paper baking cups.
Prepare STREUSEL CRUMB TOPPING: Stir together sugar, flour and butter in large bowl. Using your fingers or fork, work the butter into dry ingredients until crumbs are formed. Set aside.
Prepare MUFFINS: Mix together flour, sugar, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add REESE'S Peanut Butter Sauce, eggs and milk; continuing mixing on low speed just until dry ingredients are moistened. Stir in REESE'S Peanut Butter Chips. Using #20 scoop, fill prepared baking cups 1/2 full with batter. Place 1 to 2 teaspoons preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Evenly divide and sprinkle reserved STREUSEL CRUMB TOPPING over top.
Bake 25 to 40 minutes* or until lightly browned. Cool in pan 10 minutes; remove to wire rack. Cool completely.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 12 minutes of baking.