Peanut butter and jelly muffins are a delicious snack or treat that the kids will love! packed with great flavors and your favorite jam or jelly, these muffins are irresistible.Jump to Recipe
Why I love pb&j muffins
My daughter is the biggest fan of peanut butter and jelly sandwiches there is. I’m almost positive that she would live off of them if given the chance. Making these muffins was an act of love as they were made with her in mind.
I truly wish I could have recorded her reaction to the first bite of these peanut butter and jam muffins. She said it tasted just like a pb&j sandwich but without the bread.
Personally, I think the peanut butter muffin tastes pretty close to a peanut butter sugar cookie with jam inside. Either way, it sounds delicious, right?
Inspired by Smuckers Peanut Butter Jam Muffins, this adapted recipe packs more of that peanut butter flavor into every bite.
Ingredients for pb and j muffins
- All-Purpose Flour
- Baking Powder
- Creamy Peanut Butter
- Brown Sugar
- Granulated Sugar
- Vegetable Oil
- Your Favorite Jam or Jelly
What you’ll need to make this recipe
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Tips for making peanut butter and jelly muffins
The batter for this muffin is pretty thick which is great for scooping even amounts into each muffin pan. I used a 1 inch cookie scoop and made 2 scoops for the bottom, topped with a teaspoon of jelly and then another scoop of muffin batter.
Spread the muffin batter that’s on top to the edges of the muffin cup to try and seal in the jelly. Depending on the jelly that you use (like grape) it can seal out of the sides and become sort of hard like a lollipop.
Yes, crunchy peanut butter is a great option if you’re looking for a little more texture in your muffins! Personally, I like the creamy peanut butter because it’s what we keep on hand.
Yes, these muffins freeze very well, which is great because this recipe makes 2 dozen and that means you can stretch them out for a long time thanks to your freezer! Just let them cool completely and keep them stored in an airtight container or up to 6 months.
How to make peanut butter and jelly muffins
Preheat your oven to 375F degrees and prepare a muffin pan. Set it aside.
Mix together the flour, salt and baking powder in a bowl.
Add in the milk, eggs, sugars, peanut butter, and oil. Stir until just moistened, but do not over mix. The dough will be thick.
Divide the batter between the muffin pans, filling each one about halfway. Top with jam and then another scoop of muffin batter over the top.
Bake for 18-20 minutes and then let it cool in the pan for 5 minutes before transferring to a wire rack.
Other delicious recipes to check out!
- Unicorn Twist Bread
- Apple Pie Bites
- PB&J on a Stick
- Ice Cream Cone Brownies
- Peanut Butter Rice Krispie Treats
- French Toast Kabobs
- Keylime Cookies
- Honey Lime Fruit Salad
- Unicorn Bark
Peanut Butter Jelly Muffins
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup creamy peanut butter
- 2 large eggs
- 3/4 cup milk
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup jam
- Preheat your oven to 375F degrees and prepare a muffin pan, set aside.
- In a bowl, mix together the flour, salt, and baking powder.
- Add in the milk, eggs, sugar, peanut butter, and oil. Stir until just moistened, do not over mix.
- Divide half of the batter between the prepared muffin pans.
- Add half a tablespoon of jam to each muffin and then top with the remaining batter.
- Bake for 18-20 minutes and then let cool in the pan for 5 minutes before removing to a wire rack.