Strawberry PBJ Muffins Recipe

Ingredients

25g salted roast peanuts
250g strawberries
1 tbsp fresh lemon juice
110g butter, softened
140g caster sugar
2 medium eggs
150ml soured cream
1 tsp vanilla extract
250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
6 heaped tsp smooth peanut butter
6 heaped tsp strawberry jam

Prep: 30 mins | Cook: 25 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a deep, 12-hole bun tin with muffin cases. Roughly chop the peanuts and set aside. Hull the strawberries and roughly chop them. Pop them in a bowl. Squeeze in 1 tbsp lemon juice and gently stir to coat (this will help keep the strawberries red). Set aside.

2. Chop the butter into a large mixing bowl. Add the sugar and beat together with electric beaters until pale and fluffy. Crack in the eggs, one at a time, beating well between each addition. Add the soured cream and vanilla extract and beat to combine.

3. Sift the flour, baking powder and bicarbonate of soda into a separate bowl. Add a pinch of salt and whisk together to mix. Add the flour to the wet ingredients and use a spatula to fold all the ingredients together. Add ¾ of the strawberries and gently fold to mix.

4. Spoon half the muffin batter into the cake cakes. Add ½ tsp each peanut butter and strawberry jam to each muffin case. Top with the remaining muffin batter. Sprinkle over the remaining strawberries and the peanuts. Bake for 20-25 mins till golden, risen and springy to the touch.

5. Let the muffins cool in the tin for 10 mins. Serve warm or cool completely on a wire rack, then store in an airtight tin.

6. Eat Me, Keep Me
The muffins will keep for 3-4 days in an airtight tin. Warm them for 10-15 secs in the microwave to refresh them just before eating. The muffins will also freeze for up to 3 months. Defrost overnight, then warm in the microwave just before eating.