Peanut Butter and Jelly Muffins
Transform your favorite childhood sandwich into a delicious on-the-go treat with these irresistible Peanut Butter and Jelly Muffins! Perfectly moist and packed with nutty, sweet flavor, these muffins feature a swirl of creamy peanut butter batter enveloping a gooey surprise of fruity jelly or jam at the center. Topped with a sprinkle of crunchy chopped peanuts (optional), they strike a perfect balance between nostalgic comfort and irresistible texture. Ready in just over 30 minutes, these easy-to-make muffins are ideal for breakfast, snack time, or even dessert. Plus, they’re freezer-friendly, making them a great make-ahead option for busy mornings. Add these Peanut Butter and Jelly Muffins to your baking lineup—you won’t regret it!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups creamy peanut butter
- 0.25 cups unsalted butter (melted)
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 0.5 cups your favorite jelly or jam
- 0.25 cups chopped peanuts (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a medium mixing bowl, whisk together the peanut butter, melted butter, milk, vanilla extract, and eggs until smooth and well combined.
Slowly pour the wet ingredients into the dry ingredients, gently folding them together with a spatula or wooden spoon until just combined. Do not overmix; the batter will be thick.
Spoon half of the batter evenly into the prepared muffin cups, filling each muffin cup about one-third full.
Add a small dollop (about 1 teaspoon) of jelly or jam into the center of each muffin cup on top of the batter.
Spoon the remaining batter over the jelly, covering it completely. Smooth the tops as needed with the back of a spoon or a knife.
If desired, sprinkle chopped peanuts on top of each muffin for extra texture and flavor.
Bake in the preheated oven for 16-18 minutes or until the tops are golden and a toothpick inserted into the edge of a muffin (not the jelly center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer 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 or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 15.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 144 mg | 3% | |
*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.
