Peanut Butter and Jelly Muffins

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.

a white plate of peanut butter jelly muffin with a pile of wrappers to the side and a few mufins in the lower corner
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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.

a circle of peanut butter jelly muffins with a bite removed from the one in the center

Ingredients for pb and j muffins

  • All-Purpose Flour
  • Salt
  • Baking Powder
  • Creamy Peanut Butter
  • Eggs
  • Milk
  • Brown Sugar
  • Granulated Sugar
  • Vegetable Oil
  • Your Favorite Jam or Jelly

What you’ll need to make this recipe

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a plate of muffins in white wrappers with one uncovered in ront showing the jam popping through the side

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.

a peanut butter jelly muffin sliced in half to show the crumb shot
Can you use crunchy peanut butter?

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.

Can you freeze pb&j muffins?

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.

a muffin pan showing peanut butter jelly muffins one with a bite removed resting on top

Other delicious recipes to check out!

Peanut Butter Jelly Muffins

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: kid recipe, peanut butter jelly, peanut butter jelly muffins, under 30 minutes
Servings: 24 muffins
Calories: 171kcal
Author: Beeyond Cereal

Ingredients

  • 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

Instructions

  • 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.
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Nutrition

Serving: 24g | Calories: 171kcal | Carbohydrates: 19.8g | Protein: 4.3g | Fat: 9.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.3g | Cholesterol: 15.7mg | Sodium: 105.7mg | Potassium: 179.2mg | Fiber: 0.8g | Sugar: 10.2g | Vitamin A: 6.8IU | Calcium: 58.5mg | Iron: 0.8mg

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