Peanut Butter Jam Sandwich Muffins
Elevate your breakfast game with these irresistible Peanut Butter Jam Sandwich Muffins—where your favorite classic sandwich transforms into a moist, portable treat! Bursting with the rich, nutty flavor of creamy peanut butter and a hidden pocket of gooey jam or jelly, each muffin delivers a nostalgic surprise in every bite. These easy-to-make muffins come together in just 15 minutes of prep time, combining pantry staples like all-purpose flour, baking powder, and vanilla extract for a perfectly fluffy base. With a stunning jam center that keeps the muffins ultra-moist, they’re perfect for brunch spreads, snack-time indulgence, or lunchbox treats. Whether you're a fan of grape, strawberry, or raspberry jam, this versatile recipe is endlessly customizable to suit your taste. Bake a batch today and savor the perfect harmony of sweet and salty flavors in every tender crumb!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.5 cup Creamy peanut butter
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup 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 lightly grease the wells with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate large bowl, combine the peanut butter, milk, vegetable oil, egg, and vanilla extract. Mix until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can cause the muffins to become dense.
Spoon a tablespoon of the batter into the bottom of each lined muffin cup, spreading it out slightly to create a base layer.
Add about a teaspoon of jam or jelly to the center of the batter in each muffin cup. Avoid touching the sides of the cup for the cleanest layers.
Top the jam with another tablespoon of batter, ensuring the jam is fully covered.
Bake in the preheated oven for 16-18 minutes, or until the tops of the muffins are lightly golden and a toothpick inserted into the side (away from the jam) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the peanut butter and jam-filled surprise inside!
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 181.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 366 mg | 28% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1359 mg | 29% | |
*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.
