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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins- Easy muffins made with the classic taste combo of PB&J!

Be sure to explore the recipe index for more muffin (& bread) recipes!

Peanut Butter and Jelly Muffins- Big Green House

Tools you’ll need

  • 12 count muffin pan
  • Muffin papers or non stick spray
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Silicone spatula
  • Measuring cups/spoons
Peanut Butter and Jelly Muffins- Big Green House

Ingredients Needed

  • Flour + Baking soda + Baking powder +Salt
  • Peanut Butter
  • Sugars: White & Brown
  • Egg
  • Milk
  • Plain Greek yogurt
  • Oil
  • Jelly

For the Peanut Butter Lover ♡

Recipe Notes

  • 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.

Storage

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.

Freezing

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:

linking up and weekend potluck

Yield: 12 -15 muffins

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins- Big Green House

Easy muffins made with the classic taste combo of PB&J!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 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

For topping:

  • 1/2 cup your favorite jelly

Instructions

  1. Preheat oven to 350 degrees. Line a 12 count muffin pan with muffin papers or spray with non stick cooking spray.
  2. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside.
  3. In another bowl, mix together peanut butter, both sugars, egg, oil and yogurt. Add in milk and mix to combine fully.
  4. Add in flour mixture and mix to combine. Don't over mix. Simply mix until no dry spots are left.
  5. 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.
  6. Bake for 20-25 minutes or until toothpick inserted comes out clean.
  7. Let the muffins cool about 30 muffins before serving.

Notes

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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Nutrition Information:

Yield:

15

Serving Size:

1

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

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2 Comments

  1. Usually I don’t like PB & J together but this sounds fantastic! Thanks bunches for sharing this recipe, bookmarked so I can try later.
    Visiting today from Happiness Is Homemade #107&108

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