These peanut butter and jelly muffins take a classic combination and package it into a soft, snack size muffin bursting with creamy peanut butter and sweet jam. Enjoy for breakfast or pack for lunch, both kids and adults love these!
Why We Love This Peanut Butter and Jelly Muffins Recipe
There’s nothing like the classic combo of peanut butter and jelly, and these peanut butter and jelly muffins bring all that nostalgia to the table.
As soon as school starts, I like to make lots of yummy and easy snack recipes for lunch boxes or after school, and these are soft, moist and swirled with creamy peanut butter and sweet jam, one of my kids’ favorite back to school breakfast recipes!
We love the traditional PB&J sandwich, and these are a fun variation just like my peanut butter and jelly cookies. They are perfect to grab and go just like my applesauce muffins or chocolate chip banana bread muffins!
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Ingredients Needed
What I love about this peanut butter and jelly muffin recipe is that most ingredients are pantry staples, so you can easily whip up the recipe on a whim.
- Milk: Adds moisture to the batter and helps everything blend smoothly.
- Creamy peanut butter: Brings rich peanut flavor and makes the muffins soft and satisfying.
- Strawberry jam: Swirled in for that classic jelly flavor. Feel free to use your favorite kind!
- Banana: Adds natural sweetness and helps keep the muffins moist.
- Sugar: Just enough to sweeten the batter without overpowering the PB&J combo.
- Egg: Binds the ingredients together and gives the muffins structure.
- Oil: Keeps the crumb tender and moist.
- Vanilla extract: Adds warmth and enhances the peanut butter and banana flavors.
- Baking staples: A mix of all-purpose flour, baking soda, baking powder, and salt to help the muffins rise and hold their shape.
How to Make Peanut Butter and Jelly Muffins
- Wet ingredients. Whisk together the milk, peanut butter and sugar in a large bowl. Then whisk in the egg, oil and vanilla. Fold in the bananas and stir just until smooth.
- Dry ingredients. Add the flour, baking soda, baking powder and salt to the bowl. Mix just until combined.
- Scoop into pan. Using a medium cookie scoop (or 1 1/2 Tablespoons), fill the bottoms of the muffin pan. Then place a generous teaspoon of jam in the center of the muffin pan. Cover the jam with another scoop (1 1/2 Tablespoons).
- Swirl the PB&J. Then top the muffins with 1 teaspoon of jam and peanut butter. Gently swirl with a toothpick.
- Bake in oven. Bake at 375°F for 15 minutes, or until a toothpick comes clean.
Tips for the Best PB&J Muffins
- Don’t overmix the batter. Once the flour goes in, stir just until you don’t see dry streaks anymore. Overmixing makes the muffins tough instead of soft.
- Use room temperature egg. Cold ingredients can make the batter seize up a bit when they hit the peanut butter. Let your egg sit out for 10 minutes before you start.
- Don’t skip the swirl. Dragging a toothpick through the jam and peanut butter on top is what gives these that classic marbled look. A few swirls is all it takes, don’t overdo it or the colors will muddy together.
- Fill the cups generously. These muffins don’t rise a ton, so filling the cups about ¾ full gives you that nice domed top.
- Check for doneness at the edges. Because there’s a pocket of jam in the center, a toothpick inserted there can look wet even when the muffin is done. Test near the edge of the muffin instead.
Variations
- Mini muffins: Sometimes I’ll use a mini muffin pan, like I do with my mini banana muffins. When I do that I skip the extra jam and peanut butter on top.
- Bread: Pour half of the batter into the bottom of a standard loaf pan and top with strawberry jam. Cover the jam with the remaining batter and then top with 4 Tablespoons each of peanut butter and jam. Gently swirl with toothpick.
- Jam: I like to use strawberry jam, but you could easily switch it up if you’d prefer. Try using blackberry, blueberry jam, classic grape or raspberry jam instead.
More muffin recipes we love include banana nutella muffins, make-ahead breakfast muffins and apricot muffins!
More Delicious Muffin Recipes
Peanut Butter and Jelly Muffins
Ingredients
- 1 cup low-fat milk
- ½ cup creamy peanut butter (plus more for topping)
- ½ cup granulated sugar
- 1 large egg
- 2 Tablespoons oil
- 1 ½ teaspoons vanilla extract
- ½ cup mashed ripe banana (1 banana)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup strawberry jam
Instructions
- Preheat the oven to 375°F. Spray a muffin pan with non-stick spray and set aside.
- Whisk together 1 cup milk, 1/2 cup peanut butter and 1/2 cup sugar in a large bowl. Then whisk in 1 egg, 2 Tablespoons oil and 1 1/2 teaspoons vanilla.
- Fold in 1/2 cup bananas and stir just until smooth. Add 1 3/4 cup flour, 1 teaspoon baking soda, 2 teaspoons baking powder and 3/4 salt to the bowl. Mix just until combined.
- Using a medium cookie scoop (or 1 1/2 Tablespoons), fill the bottoms of the muffin pan with the batter. Then place a generous teaspoon of jam in the center of the muffin pan. Cover the jam with another scoop of batter (1 1/2 Tablespoons).
- Then top the muffins with 1 teaspoon of jam and peanut butter. Gently swirl with a toothpick.
- Bake for 15 minutes, or until a toothpick comes clean.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Keri
I moved from Ohio to Portland too! About 28 years ago but still! I love all of your recipes that I’ve tried. The sheet pan are great and easy. And I love smoothies but yours always are the best I’ve ever had.
Jamielyn Nye
Thank you for your comment Keri! Both such beautiful places!!