Why You’ll Love This Recipe
These muffins are easy to whip up and taste just like a PB&J sandwich in muffin form. The combination of creamy peanut butter and gooey jam makes each bite warm, comforting, and satisfying. They’re perfect for meal prep, freeze well, and make a great grab-and-go option. No need for extra toppings — the flavor is built right in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
sugar (granulated or brown)
eggs
milk (dairy or non-dairy)
peanut butter (creamy or crunchy)
vegetable oil or melted butter
vanilla extract
your favorite jam or jelly (strawberry, grape, raspberry, etc.)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat together eggs, milk, peanut butter, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined — do not overmix.
- Spoon half the batter into each muffin cup, filling about halfway.
- Add a teaspoon of jam to the center of each muffin.
- Cover with the remaining batter, making sure the jam is hidden inside.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the side (not the jam center) comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Makes 12 muffins.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Almond Butter Version: Substitute peanut butter with almond or cashew butter.
- Swirled Tops: Swirl a little extra jam on top of the muffins before baking for added flair.
- Whole Wheat Option: Replace half of the flour with whole wheat flour for extra fiber.
- Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
- Crunchy Topping: Sprinkle crushed peanuts or oats on top before baking for added texture.
- Nut-Free: Use sunflower seed butter or other nut-free alternatives.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap muffins individually and place them in a freezer-safe bag for up to 2 months.
To reheat, microwave for 15–20 seconds or warm in a low oven until heated through.
FAQs
Can I use crunchy peanut butter?
Yes, it adds great texture. Just make sure it mixes well with the wet ingredients.
What kind of jam works best?
Any jam or jelly works — strawberry, grape, raspberry, or even mixed berry.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Why did the jam sink to the bottom?
Make sure to spoon the batter underneath and over the jam to keep it centered.
Can I reduce the sugar?
Yes, reduce slightly to taste, especially if your jam is very sweet.
Are these safe for school lunches?
If peanut allergies are a concern, use a nut-free spread alternative.
Can I make these muffins vegan?
Yes, use plant-based milk, a flax egg, and a vegan-friendly sweetener and jelly.
Can I add banana to the batter?
Yes, mashed banana pairs well with peanut butter and adds moisture.
What’s the best way to keep muffins moist?
Store in an airtight container and avoid overbaking to keep them soft.
How do I prevent them from sticking to the liners?
Use parchment paper liners or lightly grease paper liners to help with release.
Conclusion
Peanut butter and jelly muffins are a fun, flavorful, and portable take on a classic combo. With their soft texture, gooey jam center, and rich peanut butter flavor, they make a perfect breakfast, snack, or treat for any time of day. Easy to bake and even easier to enjoy, these muffins are sure to become a family favorite.
PrintPeanut Butter And Jelly Muffins
Peanut butter and jelly muffins are a soft, tender, and fun twist on the classic PB&J sandwich. Filled with sweet jam and rich peanut butter, they’re perfect for breakfast, snacks, or lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar (granulated or brown)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup creamy or crunchy peanut butter
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup your favorite jam or jelly
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat eggs, milk, peanut butter, oil, and vanilla until smooth.
- Add wet ingredients to dry and stir until just combined — do not overmix.
- Fill each muffin cup halfway with batter.
- Add 1 teaspoon of jam to the center of each muffin.
- Cover with remaining batter, ensuring jam is hidden.
- Bake for 18–22 minutes, or until a toothpick inserted into the side of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use crunchy peanut butter for added texture.
- Try swirling a bit of extra jam on top before baking for a decorative look.
- Store leftovers in an airtight container to keep muffins moist.
- Make mini muffins by reducing baking time to 10–12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
