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5.0 from 12 votes

Peanut Butter and Jelly Muffins

Soft, fluffy, peanut butter-scented muffins are filled with sweet, strawberry jelly, creating a fun twist on PB&J. You’ll never look at a PB&J sandwich the same way when you can have PB&J muffins in about 30 minutes. They’re fast and easy to make, and come together with just one bowl and a whisk. Biting into a tender muffin and hitting an unexpected patch of jelly is the best kind of surprise.

Prep Time
10 mins
Cook Time
10 mins
Total Time
34 mins
Servings: 12
Calories: 274 kcal
Course: Breakfast , Bread

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt optional and to taste
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup milk I used unsweetened vanilla almond milk; use any kind of milk – soy, cow, rice, goat, coconut
  • ½ heaping cup creamy peanut butter
  • ⅓ cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • about 1/4 cup strawberry jelly jam or preserves (or try raspberry, grape, cherry, or your favorite), divided

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray a standard 12-count muffin pan with floured cooking spray, or grease and flour the pan; set aside. For cosmetic reasons, I prefer to avoid the ruffled edges that paper liners create.
  2. In a large mixing bowl, whisk together the the first six dry ingredients, ending with optional salt.
  3. In a separate medium bowl, whisk together the next 6 wet ingredients, ending with vanilla extract.
  4. Pour the wet ingredients over the dry ingredients, and fold to incorporate using a rubber spatula. Don’t stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don’t overmix or muffins will be tough. Batter will be quite thick.
  5. Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), fill muffin wells with about 2 heaping tablespoons of batter each, coming about one-third of the way full. You want enough of a layer of batter that the jam that’s added in the next step has a nice cushion to rest on so it won’t bottom-out and sink while baking. Re-spray scoop with cooking spray every third or fourth scoopful of batter, or as necessary.
  6. Add 1 to 1 1/2 teaspoons jelly to the center of each cavity (marble-sized mounds)
  7. Top each muffin with remaining batter, about 2 tablespoons each. Fill muffin cups up to a solid 3/4-full, nearly filling to the top. This creates domed, high-top muffins. Underfilled cups create flatter muffins, and you’ll also end up with extra batter.
  8. Bake for 20 to 25 minutes, or until tops are golden, set, domed, and springy to the touch; don’t overbake.
  9. Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.
  10. Tip: If you’ve accidentally overbaked your muffins, wrapping them while still warm in plasticwrap, and putting them inside a large Ziplock, and sealing it, will help muffins soften over the next day. Muffins are best fresh, but well-wrapped, they will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Nutrition Information

Serving 1 Calories 274kcal (14%) Carbohydrates 37g (12%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Cholesterol 17mg (6%) Sodium 243mg (10%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 274

% Daily Value*

Serving 1
Calories 274kcal 14%
Carbohydrates 37g 12%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Cholesterol 17mg 6%
Sodium 243mg 10%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.