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Peanut Butter and Jelly Muffins

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These delicious Peanut Butter and Jelly Muffins combine the rich, nutty taste of peanut butter with the sweetness of jelly in a soft, fluffy muffin! Perfect for breakfast or snacks, these muffins are a delicious twist on a classic favorite!

Make sure to try these yummy muffin recipes: Chocolate Chip Muffins, Apple Muffins and Blueberry Lemon Cream Cheese Muffins!

Two peanut butter and jelly muffins on a piece of parchment. One muffin has been split in half to reveal the jelly center.

Peanut Butter and Jelly Muffins Recipe

Nothing beats the classic combination of peanut butter and jelly. It’s terrific in a sandwich but did you ever wonder how it would work in a muffin? Let me tell you, they are delicious!

These Peanut Butter and Jelly Muffins are soft, fluffy, and bursting with nostalgic flavors that take you right back to childhood. Imagine biting into a warm muffin with a perfectly gooey center of your favorite jelly, surrounded by the rich taste of peanut butter. It’s the ultimate comfort food that’s just as perfect for breakfast as it is for an afternoon snack.

The beauty of this recipe lies in its simplicity. You don’t need any fancy ingredients or hours in the kitchen to create these irresistible treats. With a few pantry staples, you can whip up a batch in no time. Plus, they’re incredibly versatile – just try different jams or jellies to customize the flavor to your liking. Grab a glass of milk and sit down and enjoy because I guarantee you are going to love them!

Peanut butter muffin with jelly center in parchment liner ready to be enjoyed.

Why You’ll Love This Recipe

  • Loaded with Peanut Butter: When I’m making peanut butter recipes I really like to taste the peanut butter. I mean, why else make something with peanut butter, right? A generous cup of peanut butter goes into this recipe and the muffins reward you with a nutty, peanut butter flavor throughout.
  • Low Sugar: I don’t use a whole heck of a lot of sugar in the recipe. One, because it’s a breakfast treat, and two, there’s jelly inside the muffins that add sweetness to every bite.
  • Moist and Tender: One of my very favorite things about this recipe is how moist the muffins are. I can’t stand dry peanut butter muffins – yuck! These are perfectly moist and tender – just what you want in the morning.
  • High in Fiber and Protein: Peanut butter is definitely a smart choice for breakfast. Just one serving contains eight grams of protein, 30 essential nutrients and phytonutrients, and is high in fiber. Perfect for breakfast or the afternoon!

How to Make Peanut Butter and Jelly Muffins

These peanut butter muffins are incredibly easy to make, combining simple ingredients like flour, sugar, and peanut butter into a moist and flavorful batter. With a dollop of your favorite jelly nestled in the center of each muffin, you’ll have a delicious breakfast or snack ready in no time.

As always, you can find the full printable recipe card at the end of this post.

  1. Combine flour, salt, baking powder, and sugar in the bowl of your mixer.
  2. Stir in peanut butter until crumbly.
  3. Whisk together eggs, milk, vanilla extract, and coconut oil.
  4. Pour egg mixture in and mix on low speed just until combined.
  5. Fill each cup halfway with batter.
  6. Make a small well in the center with the back of a spoon and spoon in one tablespoon of jam into the center.
  7. Divide remaining batter among muffins cups.
  8. Bake for 18 to 20 minutes.
  9. Cool slightly before serving.

Use a cookie scoop to fill the muffin cups. This makes it easier to scoop the muffins, ensures even distribution of batter and it prevents overflowing.

Three image collage showing how to make peanut butter and jelly muffins.

Storage Information

Room Temperature: For optimal freshness, store your muffins in an airtight container at room temperature for up to 3 days.

Refrigerator: If you want to extend the shelf life of the muffins, you can store them in the refrigerator in an airtight container for up to 5 days.

Freezer: These muffins freeze beautifully! Let them cool completely before placing them in a freezer-safe bag. For added protection against freezer burn, wrap each muffin individually in plastic wrap before bagging. Enjoy them whenever a craving strikes by thawing overnight in the refrigerator.

One peanut butter and jelly muffins on a piece of parchment. The muffin has been split in half to reveal the jelly center.

Variations to Try

  • Get creative with the jam/jelly you use. Try strawberry, raspberry, grape, or even apricot jam. For a tangy twist, try lemon curd or blueberry preserves.
  • Experiment with different nut butters like almond butter, cashew butter, or sunflower seed butter.
  • Add a sprinkle of cinnamon or nutmeg to the batter for extra warmth.
  • Sprinkle chopped peanuts on top before baking. Or drizzle melted chocolate or peanut butter on cooled muffins.
Two peanut butter and jelly muffins on a piece of parchment. One muffin has been split in half to reveal the jelly center.

More Peanut Butter Recipes You’ll Love

  1. Peanut Butter Blossoms
  2. Peanut Butter Icebox Cake
  3. Loaded Peanut Butter Chocolate Chip Cookies
  4. Peanut Butter Brownies
  5. Reese’s Peanut Butter Fluff
Two peanut butter and jelly muffins on a piece of parchment. One muffin has been split in half to reveal the jelly center.
Print Pin
5 from 2 votes

Peanut Butter and Jelly Muffins

These delicious Peanut Butter and Jelly Muffins combine the rich, nutty taste of peanut butter with the sweetness of jelly in a soft, fluffy muffin! Perfect for breakfast or snacks, these muffins are a delicious twist on a classic favorite!
Course Breakfast, Snack
Cuisine American
Keyword peanut butter and jelly muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 360kcal
Author Trish – Mom On Timeout

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt I used fine sea salt
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs room temperature
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • ¼ cup coconut oil or canola oil
  • ¾ cup jam jelly or preserves – your choice of flavor

Instructions

  • Preheat oven to 375ºF. Line a muffin tin with baking cups or spray with cooking spray. Set aside.
  • Combine flour, salt, baking powder, and sugar in the bowl of your mixer.
    2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, ½ cup granulated sugar
  • Stir in peanut butter until crumbly.
    1 cup creamy peanut butter
  • In a separate bowl, whisk together the eggs, milk, vanilla extract, and coconut oil.
    2 large eggs, 1 cup whole milk, 1 tablespoon vanilla extract, ¼ cup coconut oil
  • Pour egg mixture into the peanut butter mixture and mix on low speed just until combined.
  • Fill each muffin cup halfway with batter, it will be thick.
  • Make a small well in the center with the back of a spoon and spoon in one tablespoon of jam into the center.
    ¾ cup jam
  • Spoon the remaining batter on top of the jam in each muffin cup.
  • Bake muffins for 18 to 20 minutes or until edges of muffins start to turn a light golden color.
  • Let muffins cool slightly before serving.

Notes

Storage Information
Room Temperature: For optimal freshness, store your muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: If you want to extend the shelf life of the muffins, you can store them in the refrigerator in an airtight container for up to 5 days.
Freezer: These muffins freeze beautifully! Let them cool completely before placing them in a freezer-safe bag. For added protection against freezer burn, wrap each muffin individually in plastic wrap before bagging. Enjoy them whenever a craving strikes by thawing overnight in the refrigerator.

Nutrition

Calories: 360kcal | Carbohydrates: 45g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 316mg | Fiber: 2g | Sugar: 22g | Vitamin A: 75IU | Vitamin C: 1.9mg | Calcium: 87mg | Iron: 1.7mg

Originally published September 15, 2014.

Comments

  1. Aja says

    I made these today and loved them. Great recipe… not too complicated. If you are looking for a treat that is not too sweet this I’d perfect.

    Reply

  5. Christina says

    I have these in the oven right now, can’t wait to try them… Making them for my last day with a coworker, she’s definitely the jelly to my peanut butter! Thanks so much for sharing your recipe 🙂

    Reply

  6. Tash says

    They really do look outrageous! I neeeeeed to try these! I’ve never actually made a pbj muffin before (however I have made up for this with 3238293823 or so pbj sammies…)
    I love how they look crumbly and dense, but moist too. I love sweet goods that I can sink my teeth into. Pinned!

    Reply

  11. Meggan | Culinary Hill says

    Ah, PB&J, they were made for each other! I eat Peanut butter and jelly at any possible opportunity and I love the idea of these muffins. Even easier than making a sandwich is popping one of these muffins in a bag and running out the door. Fabulous idea!

    Reply
5 from 2 votes (2 ratings without comment)

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