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Peanut Butter Jelly Muffins Recipe

Peanut Butter Jelly Muffins Recipe

These peanut butter jelly muffins combine nostalgic PB&J flavour with soft, fluffy bakery-style texture and a surprise jam centre. Perfect for breakfast, snacks, or lunchboxes, they stay moist for days thanks to rich peanut butter in the batter. Easy to make and fun to eat, they’re a comforting twist on a classic favourite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 People
Course: Breakfast / Snack / Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup strawberry or grape jelly
  • 2 tablespoons peanut butter optional swirl topping

Method
 

  1. Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl whisk peanut butter, melted butter, eggs, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir gently just until combined.
  5. Spoon batter into cups, add 1–2 teaspoons jelly in center, then cover with more batter.
  6. Swirl warm peanut butter on tops if using.
  7. Bake 18–22 minutes until tops spring back and edges are lightly golden.
  8. Cool briefly, then transfer to rack and serve warm or at room temperature.

Notes

Do not overmix batter to keep muffins tender.
Keep jelly centered to prevent leaking during baking.
Store airtight at room temperature up to 3 days or freeze up to 2 months.
Warm slightly before serving for gooey jam center texture.

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