Peanut Butter and Jelly Muffins

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    Easy and delicious peanut butter and jelly muffins swirled with creamy peanut butter and strawberry jam. Perfect to pack for lunch or an after school snack. There’s no combination that’s better together than PB&J!

    My family loves the traditional PB&J sandwich, but we also like to make fun variations too. These muffins are one of our favorites, along with peanut butter and jelly cookies and PB&J fudge.

    peanut butter and jelly muffins stacked on a white plate

    I can’t believe my kids are already back in school! It’s been a fun and crazy summer, especially since we moved across from the country from Ohio to Portland. The kids are so excited to be at their new school and make friends! They haven’t had a chance to make many new friends yet since we just moved, so this gives them the perfect opportunity. They’ve had to lean on each other a lot this summer and are best friends (of course they have their fighting moments too).

    As soon as school starts, I like to make lots of yummy and easy snack recipes for lunch boxes or after school. These swirled PB&J muffins are absolutely delicious and are my kids’ favorite back to school snack. Not only are they really tasty, but my kids had so much fun making them together. We love the traditional PB&J, but these muffins are a fun variation and are the perfect grab and go snack. My littles loved helping me make these.

    scooping muffin batter into silicone pan

    Ingredients needed

    What I love about these muffins is that I already had all of the ingredients on hand! The simple muffin ingredients are pantry staples, so you could easily whip up the recipe on a whim (amounts included in printable recipe below).

    • Milk 
    • Creamy peanut butter
    • Strawberry jam
    • Sugar
    • Egg
    • Oil
    • Vanilla
    • Banana
    • All-purpose flour
    • Baking soda
    • Baking powder
    • Salt

    muffin batter in pan with strawberry jam and peanut butter on top

    How to make peanut butter and jelly muffins

    1. 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.
    2. Dry ingredients. Add the flour, baking soda, baking powder and salt to the bowl. Mix just until combined.
    3. 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).
    4. Swirl the PB&J. Then top the muffins with 1 teaspoon of jam and peanut butter. Gently swirl with a toothpick.
    5. Bake in oven. Bake at 375°F for 15 minutes, or until a toothpick comes clean.

    stack of PB&J muffins

    Ways to modify

    • Mini muffins: Sometimes I’ll use a mini muffin pan (with 24 cups) to make this recipe and skip the extra jam and peanut butter on top.
    • Bread: This recipe is easy to turn into bread as well. Just pour half of the batter into the bottom of the bread 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 the classic strawberry jam, but you could easily switch it up if you’d prefer. Try using blackberry, grape or raspberry jam instead.

    plate full of peanut butter and jelly muffins

    More delicious muffin recipes:

    peanut butter banana muffins

    Peanut Butter and Jelly Muffin Recipe

    Course: bread
    Cuisine: American
    Keyword: peanut butter and jelly muffins
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Calories: 248
    Author: Jamielyn Nye
    Easy and delicious peanut butter and jelly muffins swirled with creamy peanut butter and strawberry jam. Perfect to pack for lunch or an after school snack. There's no combination that's better together than PB&J!

    Ingredients

    • 1 cup low-fat milk
    • 1/2 cup creamy peanut butter (plus more for topping)
    • 1/2 cup sugar
    • 1 large egg
    • 2 Tablespoons oil
    • 1 1/2 teaspoons vanilla
    • 1/2 cup mashed ripe banana (1 banana)
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/2 cup strawberry jam

    Instructions

    • Preheat the oven to 375°F. Spray a muffin pan with non-stick spray and set aside. 
    • 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. Add the flour, baking soda, baking powder and 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. 

    Video

    Notes

    To turn into bread: Pour half of batter into bread pan, then top with strawberry jam. Cover the jam with remaining batter and top with 4 Tablespoons each of peanut butter and jam. Then use a toothpick to swirl together. 

    Nutrition

    Calories: 248kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 185mg | Potassium: 233mg | Fiber: 1g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 2.1mg | Calcium: 66mg | Iron: 1.3mg
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