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Peanut Butter Jelly Muffins

Peanut Butter Jelly Muffins Recipe

Soft, fluffy, and packed with nostalgic flavor, these Peanut Butter Jelly Muffins turn the classic PB&J sandwich into a fun baked treat. Each muffin has a moist peanut butter base with a sweet jelly center surprise. They’re perfect for breakfast, snacks, or lunchboxes. Easy to make and loved by both kids and adults.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • 1 cup milk
  • 1 large egg
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • ½ cup strawberry or grape jelly

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl whisk together flour, sugar, brown sugar, baking powder, and salt.
  3. In another bowl mix peanut butter, milk, egg, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Fill each muffin cup halfway with batter.
  6. Add about 1 teaspoon jelly to the center of each muffin.
  7. Cover the jelly with a little more batter until cups are about ¾ full.
  8. Bake for 18–20 minutes until muffins are golden and set.
  9. Allow muffins to cool for 5 minutes before serving.

Notes

Do not overmix the batter, or muffins may turn dense instead of fluffy.
You can use strawberry, grape, raspberry, or blueberry jelly, depending on your preference.
Crunchy peanut butter can be used if you want extra texture in the muffins.
Store muffins in an airtight container at room temperature for up to 3 days.
These muffins freeze well for up to 2 months.
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