Peanut Butter and Jelly Muffins- Easy muffins made with the classic taste combo of PB&J!
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Tools you’ll need
- Don’t over mix your muffin batter. A few lumps are OK. Over mixing can give you dense muffins.
- This recipe will make a few more than a dozen muffins. You can use your 12 count muffin pan twice or use a 12 count and 6 count pan to make them all at once.
- Oil: I recommend using a neutral tasting oil for these. For example, sunflower, canola or vegetable oil are all good options.
- No oil on hand? Feel free to replace it with melted butter. Be sure to let the butter cool completely before adding it to your batter.
- Peanut Butter: I do recommend using a “regular” peanut butter instead of the natural version. While I love the natural version, it does have a higher oil content. If you do use a natural version, you may need to add a few extra tablespoons of flour to absorb the extra oil.
- Jelly: Use your favorite! Is your jelly too thick or tough to work with? Stir a teaspoon of water into your 1/2 cup of jelly. This will thin it out a bit.
Keep any leftovers in a covered container. No need to refrigerate, unless it’s hot/humid in your area. These are best eaten within 2-3 days.
These muffins freeze great. Simply store them in a covered/freezer safe container or storage bag. They will stay good for a couple of months. When you are ready to eat, defrost at room temperature or heat up in the microwave for about 30 seconds.
A look back:
- one year ago: Lazy Homemade Doughnuts
- two years ago: Cake Mix Cinnamon Rolls
- three years ago: Key Lime Cupcakes
- 1 cup flour
- dash of salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 TBSP oil
- 1 egg
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
- 1/2 cup your favorite jelly
- Preheat oven to 350 degrees. Line a 12 count muffin pan with muffin papers or spray with non stick cooking spray.
- In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside.
- In another bowl, mix together peanut butter, both sugars, egg, oil and yogurt. Add in milk and mix to combine fully.
- Add in flour mixture and mix to combine. Don't over mix. Simply mix until no dry spots are left.
- Spoon about 2 tablespoons of batter into each well of the muffin pan. Then, add a teaspoon of jelly on top. Top with another tablespoon of batter.
- Bake for 20-25 minutes or until toothpick inserted comes out clean.
- Let the muffins cool about 30 muffins before serving.
This recipe will make a few more than a dozen muffins. You can use your 12 count muffin pan twice or use a 12 count and 6 count pan to make them all at once
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Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 182mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate