Peanut Butter and Grapes Muffins


  • 2 cups (240g) flour
  • 1/2 tsp (2g) salt
  • 1 1/2 tsp (7g) baking powder
  • 1/2 cup (100g) sugar
  • 1/2 cup (120g) butter, melted
  • 1/2 cup (120g) crunchy peanut butter
  • 2 eggs
  • 1 cup (250ml) milk
  • 1 cup (168g) California seedless grapes
  • 1/4 cup grape jelly (60ml), stirred


  1. Heat oven to 350⁰ F. Line muffin tin with 12 paper muffin cups. Sift together the flour, salt and baking powder.
  2. In another bowl, add sugar, melted butter, peanut butter and eggs and mix until well combined. Stir in the dry ingredients and the milk until evenly moistened. Do not overmix; batter will be slightly lumpy.
  3. Fold in grapes. Spoon batter into the prepared muffins cups and top with a teaspoon of grape jelly. Bake in preheated oven until muffins are golden brown, 14 to 16 minutes. Cool before serving.