Pb J Muffins
Indulge in the ultimate comfort food fusion with these irresistible Peanut Butter and Jelly Muffins! Perfectly soft and moist, these easy-to-make treats deliver the nostalgic flavors of the classic PB&J sandwich in portable muffin form. Each bite reveals a delightful surprise—a gooey, fruity center made with your favorite jam or jelly. With only 15 minutes of prep time, this kid-friendly recipe combines creamy peanut butter, melted butter, and a hint of vanilla for a rich, satisfying base that pairs beautifully with the sweet jammy core. Ideal for breakfast, snacks, or lunchbox treats, these muffins are a fun and flavorful way to add a little sweetness to your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cups Granulated sugar
- 0.5 cups Creamy peanut butter
- 0.25 cups Unsalted butter, melted
- 2 units Large eggs
- 0.75 cups Milk
- 1 teaspoon Vanilla extract
- 0.5 cups Jam or jelly (any flavor)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined.
In another bowl, whisk the creamy peanut butter, melted butter, and eggs until smooth and well combined.
Add the milk and vanilla extract to the wet ingredients and stir until incorporated.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon 1 tablespoon of batter into each muffin cup, spreading it out slightly to cover the bottom.
Add 1 teaspoon of jam or jelly to the center of each muffin cup, then spoon additional batter over the top until each cup is about 2/3 full, completely covering the jam.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the muffin (not through the jam) comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 452.1 g | 164% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 230.7 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1502 mg | 32% | |
*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.
