These Peanut Butter and Jelly Muffins are just like the classic sandwich you grew up with, but in a soft, baked form. Each sweet-and-salty peanut butter muffin hides a jam center for a delightful surprise in every bite. Best of all, this recipe takes just 19 minutes total from start to finish!
Peanut Butter and Jelly Muffins Recipe Essentials
- 🍽️ Course: Breakfast or Snack
- ⏱️ Cooking Time: 14 minutes
- 🍴 Servings: 12
- 🍓 Flavor Profile: Sweet, nutty, and fruity with creamy peanut butter and jam filling
- 🫖 Best Served With: Coffee, milk, or tea
- 🧊 Make Ahead?: Yes, can be baked ahead and stored or frozen
Summarize and Save This Content On
Peanut butter and jelly sandwiches were my favorite as a child, so I wanted to create a portable and fun version in muffin form. I tested this recipe twice to nail the timing-13 vs. 14 minutes makes all the difference between moist and dry muffins. Just be careful with the hot jam; I learned the hard way and got burned!
Some more delicious baked peanut butter recipes you should try are peanut butter banana bread and Reese's peanut butter cupcakes.
Why You'll Love This Recipe
- It's ready in under 20 minutes: In less than 20 minutes, you can have easy peanut butter muffins filled with jam that are ready to eat.
- It features classic pantry ingredients: You don't need to go looking for obscure ingredients, because this recipe uses common pantry items.
- They're very kid-friendly: The nostalgic combination of peanut butter and jelly is appealing to both adults and kids!
Ingredients
Below you'll find the key ingredients for this peanut butter jelly muffin recipe. Each item contributes to the flavor and texture of these delicious homemade muffins.
- Peanut butter: Smooth peanut butter is best here, just like in these peanut butter Pop-Tarts. You may use chunky, but it will change the texture of the muffins.
- Butter: I use unsalted butter to control the salt level in the muffins. You don't need to worry about allowing it to soften since it will be microwaved with the peanut butter.
- Strawberry jam: Any brand or variety of strawberry jam is great here. If you want a little more texture, you can try these strawberry rhubarb preserves.
- Eggs: Large eggs are needed for this recipe. Also, room temperature is best, so I would leave them on the counter for at least 30 minutes before you make the peanut butter muffin batter.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the jam: Try a different jam flavor like blackberry or this rhubarb jam.
- Nut-free: Swap the peanut butter for sunflower seed butter to make these muffins safe for someone with a nut allergy.
- Layer the jam: Instead of filling the centers of the peanut butter muffins, layer the batter and jam to create a swirl effect.
How to Make PBJ Muffins
Preheat your oven to 400°F, and then spray and line your muffin tin. Then, you can prepare the peanut butter muffin batter so you can assemble the muffins.
Step 1: Microwave the peanut butter. Melt the butter and peanut butter in the microwave for 30 seconds and stir well. Stir in the sugar, milk, and vanilla extract. Add the eggs and mix again.
Step 2: Add flour. Add the dry ingredients and mix just until combined.
Step 3: Scoop the muffin batter. Divide the muffin batter evenly between the 12 cavities.
Step 4: Fill with jam. Make a well in the center of each one and fill them with strawberry jam.
Step 5: Bake them. Place the pan into the oven and bake your peanut butter jelly muffins for about 13 minutes, or until the tops are golden.
Step 6: Cool and serve. Allow the muffins to cool for a few minutes before removing them from the pan. Now you can enjoy one with a scoop of peanut butter and jelly ice cream.
Expert Tips
- Don't overmix the batter: Only mix the ingredients until they are just combined. Overmixing the batter can make the muffins tough instead of tender and soft.
- Be careful of hot jam: Handle the muffins with care! The jam will be very hot when the muffins are finished baking, so you must let them cool for at least 10 minutes to avoid serious burns.
- Use a cookie scoop: I highly recommend using a 3-tablespoon cookie scoop to separate the batter. It ensures that all of your PBJ muffins will be the same size.
- Storage directions: You may store your peanut butter jelly muffins in an airtight container for up to 2 days at room temperature, or for up to 5 days in the refrigerator.
- Reheating the muffins: Pop one of these muffins into the microwave for 15-20 seconds to warm it up. Be careful of the hot jam here as well, and allow it to cool slightly before you eat it.
If you're looking for another peanut butter and jelly brunch item, you should try this PBJ French toast.
Serving Suggestions
- Breakfast pairings: These PBJ muffins make a great sweet breakfast item. Some other suggestions for you to enjoy a delicious brunch include Hawaiian roll cinnamon rolls and cheese toast.
- Drink ideas: Enjoy a drink like this peanut butter and jelly shot, for a similar flavor profile. Coffee and orange juice are great drinks if you want something without alcohol.
- Serve it like dessert: Serve these peanut butter muffins like dessert with a scoop of strawberry banana ice cream.
Peanut Butter and Jelly Muffins Recipe FAQs
Make deeper cavities in the muffins to hold the jam inside. This will prevent the jam from spilling out. Just ensure that you don't go all the way to the bottom.
Sure! It has a thinner consistency than jam and doesn't have as strong a fruit flavor because it doesn't contain chunks of fruit. However, you can successfully make these muffins with jelly inside.
Yes! Make them a day or two ahead of time and store them in the refrigerator in an airtight container until you're ready to enjoy them. Reheat them too, if you prefer!
You can, but keep in mind that the oil content varies between brands and will change the texture of the muffins. Regular smooth peanut butter is much more consistent.
More Homemade Muffin Recipes
Do you like baking muffins? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter and Jelly Muffins
Ingredients
- ½ cup creamy peanut butter
- 6 tablespoon butter unsalted (84.75 grams)
- 100 grams granulated sugar about ½ cup
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 2 eggs large
- 250 grams all-purpose flour about 2 cups
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 10-12 tablespoon strawberry jam
Instructions
- Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.
- In a bowl, microwave butter and peanut butter for 30 seconds and stir well. If not fully melted, microwave again until melted (you should not need another 30 seconds).
- Add sugar, milk and vanilla extract, stir to incorporate. Add eggs and mix.
- With a spatula, mix in dry ingredients until there are no dry streaks.
- Divide evenly into 12 muffin cavities (I use a 3-tablespoon scoop to start then evenly divide any remaining batter).
- Make a small cavity to fit about 1 tablespoon (can do a little less) of jam in the middle of each muffin (if you want a very neat muffin make sure the jam is fully in the cavity, otherwise it will run down the sides).
- Bake for about 13-14 minutes or until golden.
- Remove from the oven and cool for several minutes on a wire rack before removing from pan.
Notes
- Create deeper wells in the muffins to hold the jam and keep it from spilling out, but be careful not to go all the way to the bottom.
- Mix just until combined-overmixing the batter can make the muffins tough instead of soft and tender.
- Handle the muffins carefully, because the jam will be very hot after baking. Let them cool for at least 10 minutes to avoid burns.
- Jelly has a thinner consistency and milder fruit flavor since it doesn't contain chunks, but it still works well in these muffins.
Leave a Reply