Peanut Butter and Jelly Muffins – Turn a classic sandwich into a soft, rich, and tender muffin. Peanut butter base with your favorite jelly in the middle!

Muffins have always been one of my favorite things to bake. There is just something about how quickly they come together, and how you can mix up the flavor a million ways, so you never get bored!

You can make Banana Chocolate Chip Muffins, or you can do Apple Cinnamon Muffins or you can go crazy and make Oreo Muffins. All similar, but so different.

 

These Peanut Butter and Jelly Muffins were one of the very first recipes that I shared in 2011 after I first started this website. It was probably one of the recipes that actually kicked off my love of muffins.

Before that I was pretty much a Chocolate Chip Muffin and Blueberry Muffin baker, and didn’t really branch out from there.

Peanut butter and jelly muffins are full of rich peanut butter flavor and then the surprise jelly inside. They are great with strawberry, raspberry, grape or whatever your favorite jelly flavor is!

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• All-Purpose Flour
• Baking Powder
• Salt
• Milk
• Eggs
• Granulated Sugar
• Creamy Peanut Butter – I have only made this with the commercial brand peanut butters. I don’t know if the natural ones would work because of the way the oil separates.
• Vegetable Oil
• Jam or Preserves – you can use whatever your favorite flavor is. I used strawberry, but grape or raspberry would be equally delicious.

How To Make Peanut Butter & Jelly Muffins

The biggest thing for muffins is to mix the wet and dry ingredients separately, so you don’t over mix the batter. You want your muffins to be nice and tender.

• Mix Dry Ingredients. In a bowl whisk together flour, baking powder and salt to combine.
• Mix Wet Ingredients. In a large mixing bowl stir together milk, eggs, peanut butter, sugar, and vegetable oil until it is smooth and comes together. This can take a minute or two to get the peanut butter incorporated.
• Combine. Add the dry ingredients to the wet ingredients and mix until it just comes together and there are no white streaks.
• Fill Muffin Tins. Spray or line a muffin tin with paper liners. Fill each muffin cup with 1-2 Tablespoons of the batter (about half). Spoon in 1-2 Tablespoons of your favorite jam. Then top with the remaining muffin batter.
• Bake. Place the muffin tin in a hot oven and bake for about 20 minutes, until they are golden and cooked through.
• Cool. Remove the muffins from the oven and let cool for about 5 minutes before removing to a wire rack to cool completely.

Recipe Tips & Tricks

• As with all muffins, the biggest tip is to NO OVER MIX your batter. You will over work the flour, and it will make the muffins tough.
• These are relative dense muffins with all the peanut butter in them. The batter is thick, that is ok!
• Use whatever your favorite flavor of jelly is. You can even serve more along side.
• I like to use a medium sized cookie scoop for these muffins. It is the right size for 1 scoop to fill the bottom of the muffin cups.
• The jelly may seep out of the muffins if the batter doesn’t completely enclose around it. That is perfectly fine. You would rather have more jelly with it coming out the side or showing through the top then have the muffins be dry.
• The other biggest tip when making any baked goods is to not over bake them. If you take them out when they are already completely done or slightly over done, they will be dry and very over cooked by the time they have cooled. So check them after about 15 minutes and keep an eye on them.

How To Tell When Muffins Are Done

There are a couple ways to tell when muffins are done baking. The easiest method is to see if a toothpick inserted comes out clean. The problem with this, is you want it mostly clean, meaning crumbs sticking to the toothpick, but not raw better. If it is completely clean, the muffins are already over done.

The other way is when you gently press the top of a muffin with your finger, it springs back immediately.

Storage

After the muffins have cooled completely store in an airtight container for a few days. You can also freeze. I like to freeze in a food storage bag, and then just take out a muffin on a busy morning. You can microwave for about a minute to thaw.

Want More Muffins?

• Cinnamon Roll Muffins
• Buttermilk Muffins
• Nutella Muffins
• Strawberry Muffins
• Brownie Muffins

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