Peanut Butter and Jelly Mini or Regular Size Muffins
Indulge in the nostalgic flavors of childhood with these irresistibly moist and fluffy Peanut Butter and Jelly Muffins, available in both mini and regular sizes to suit any occasion. These delightful treats combine the creamy richness of peanut butter with a sweet, fruity jam center, creating a burst of flavor in every bite. Perfectly golden with a soft, tender crumb, these muffins are easy to make using simple pantry staples like all-purpose flour, sugar, and vanilla extract. Whether you prefer them dusted with a sprinkle of powdered sugar or enjoyed plain, they’re a versatile choice for breakfast, snack time, or dessert. Ready in just over 30 minutes, these muffins are sure to become a family favorite. Perfect for lunchboxes, potlucks, or a cozy weekend baking session, these PB&J delights are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Creamy peanut butter
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 Eggs, large
- 2 teaspoons Vanilla extract
- 0.75 cups Milk
- 0.5 cups Fruit jelly or jam (e.g., strawberry, grape, or raspberry)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup regular muffin tin or a 24-cup mini muffin tin with paper liners, or lightly grease with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted butter, peanut butter, granulated sugar, and brown sugar. Mix well until smooth and creamy.
Beat in the eggs one at a time, followed by the vanilla extract. Slowly stir in the milk until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix.
Spoon about 2 tablespoons of batter into each regular muffin cup (or 1 tablespoon for mini muffins), filling them about 1/3 full.
Add about 1 teaspoon of jelly or jam directly into the center of each muffin cup. Avoid letting the jelly touch the edges for best results.
Top each muffin cup with another spoonful of batter, covering the jelly completely. Fill the muffin cups until they are about 2/3 full.
Bake in the preheated oven for 16-18 minutes (10-12 minutes for mini muffins), or until the tops are golden and a toothpick inserted into the muffin (avoiding the jelly) comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
4167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 529.7 g | 193% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 300.3 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 508 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1961 mg | 42% | |
*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.
