Peanut Butter and Jelly Muffins

These peanut butter and jelly muffins are a fun twist on the beloved PB&J. A light and fluffy muffin full of peanut butter flavor with a sweet jam surprise in the middle.

It’s no secret I love peanut butter and anything sweet, so it shouldn’t come as a surprise that one of my favorite childhood snacks growing up was a classic PB&J sandwich. Sandwiches are fine, but peanut butter and jelly muffins are even better!

This one-bowl recipe turns the beloved sandwich into a tender peanut butter muffin with a sweet jam surprise in the center. These peanut butter and jelly muffins are the perfect snack to grab on the go or have for as an alternative to a PB&J sandwich. Once you’ve had a bite of these peanut butter and jelly muffins, you’ll have a new favorite way to eat your PB&J.

Three Tips for Perfect Texture

There are three things I do in this peanut butter and jelly muffin recipe to make them extra moist and tender. A perfect muffin is soft and moist with enough height to have a rounded dome top. Follow these steps to get the perfect texture in your muffins.

1. Use creamy peanut butter: I like to use creamy peanut butter, not the runny natural variety. The peanut butter not only adds flavor, but also adds moisture and softness to the muffins.
2. Oil instead of butter: Using oil instead of butter helps keep the muffins light and fluffy with a soft, tender crumb.
3. Using milk: Milk adds tenderness to these peanut butter and jelly muffins.

How to Make Peanut Butter and Jelly Muffins

Grab a large bowl, it’s the only one you’ll need! Start by mixing together the dry ingredients, then add in the remaining liquid ones. Using a hand mixer or a standing mixer fitted with the whisk, whisk together all the ingredients on low-medium speed until combined. Be careful not to overmix your batter, as this will make the muffins dense.

Fill each muffin cup halfway with batter. Now we create the surprise jam center filling. Take a teaspoon and make a small well in the center of each muffin. Using the same spoon, fill the well with 1-2 teaspoons of jam. It’s okay if it spills over the edges of the well.

Divide the remaining batter between the muffin cups and bake for 15-20 minutes or until a toothpick comes out clean. It may be difficult to test with a toothpick since the center is jam.

These peanut butter and jelly muffins are best the same day they are made, especially warm out of the oven, but extras can be kept in an airtight container as snacks for up to 3 days. I love to have a batch of these on hand for quick breakfasts or snacks on the go. They are now my go-to instead of a PB&J sandwich!

Other peanut butter recipes:

• Peanut Butter Swirl Brownies
• Chocolate Peanut Butter Lava Cake
• Peanut Butter Cup Cookies
• Peanut Butter Cake
• Peanut Butter Balls

Peanut Butter and Jelly Muffins

YIELD: 12 muffins

 

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Ingredients

• 1 1/3 cups (185 grams) all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup (60 ml) canola or vegetable oil
• 3/4 cup (150g) granulated sugar
• 2/3 cup (170g) creamy peanut butter
• 1/2 cup (120 ml) whole milk
• 1 teaspoon vanilla extract
• 1/2 cup (160g) strawberry jam

Instructions

1. Preheat oven to 375ºF/190ºC. Spray 12 muffin cups with nonstick cooking spray or line with muffin liners. Set aside.
2. In a large bowl mix together flour, baking powder, and salt. Add eggs, oil, sugar, peanut butter, milk, and vanilla extract. Using a hand mixer or a standing mixer fitted with the whisk attachment, whisk ingredients on low-medium speed just until combined.
3. Fill muffin cups halfway with batter. Make a small well in the center of each muffin with the back of a teaspoon and spoon in 1-2 teaspoons jam. Divide remaining batter between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin come out clean. Remove from oven. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge, for up to 3 days. For jumbo muffins: Fill muffin cups about ¾ full and bake for 22-27 minutes or until a toothpick comes out clean. Yield: 5-6 muffins.