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Peanut Butter And Jelly Muffins

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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.

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

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, beat eggs, milk, peanut butter, oil, and vanilla until smooth.
  4. Add wet ingredients to dry and stir until just combined — do not overmix.
  5. Fill each muffin cup halfway with batter.
  6. Add 1 teaspoon of jam to the center of each muffin.
  7. Cover with remaining batter, ensuring jam is hidden.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the side of a muffin comes out clean.
  9. 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

Find it online: https://thefamilycooking.com/peanut-butter-and-jelly-muffins/