Oatmeal Peanut Butter and Jelly Muffins
Indulge in the nostalgic flavors of your favorite childhood sandwich with these Oatmeal Peanut Butter and Jelly Muffins! Perfectly moist and packed with hearty oats, creamy peanut butter, and a hidden swirl of sweet jam or jelly, these muffins are a wholesome treat for breakfast, snacks, or even dessert. The combination of honey-sweetened batter and warm cinnamon gives them a cozy, homemade taste, while the jam-filled centers provide a delightful burst of fruity sweetness in every bite. Quick to prepare with just 15 minutes of prep time, these muffins are easy to whip up and yield 12 servings—great for meal prep or sharing. Whether you use dairy or non-dairy milk and your favorite flavor of jelly, this versatile recipe is a crowd-pleaser that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk (dairy or non-dairy)
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Peanut butter (creamy or chunky)
- 0.33 cup Honey
- 1 teaspoon Vanilla extract
- 0.33 cup Jam or jelly (any flavor you prefer)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a small bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes so the oats can soak and soften.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk the egg, peanut butter, honey, and vanilla extract until well combined and smooth.
Stir the soaked oats and milk mixture into the peanut butter mixture until evenly incorporated.
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; the batter should be thick and slightly lumpy.
Spoon half of the batter into the prepared muffin cups, filling each about one-third full.
Add about 1 teaspoon of jam or jelly to the center of each muffin cup, then cover with the remaining batter, filling each cup about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the jelly center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3327 mg | 145% | |
| Total Carbohydrate | 308.9 g | 112% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 129.8 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 499 mg | 38% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
