- 7 ounces unsalted butter
- 6 tablespoon creamy peanut butter
- 3 eggs
- ¼ cup whole milk
- ½ cup granulated sugar
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- ½ cup strawberry preserves
- Butter and flour for the molds
Preheat the oven to 375°F.
In a small saucepot, melt the butter and peanut butter. Set aside to cool. In a large bowl, whisk together eggs, milk, and sugar to combine. Whisk in cooled butter and peanut butter mixture.
Sift the flour, baking powder, and salt into the wet mixture. Whisk gently just to combine. Allow to sit on the counter for 10 minutes.
Butter and flour 2 12-cup Madeleine molds. Divide the batter between the 24 cups. Bake until puffed and golden, about 15 minutes. Cool on a rack. Use a 6-mm pastry tip and pastry bag to inject the strawberry jam into the very center of each Madeleine.
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