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!
Table of Contents
Easy Peanut Butter and Jam Muffins
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.
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.
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
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.
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.
More Delicious Muffin Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Peanut Butter and Jelly Muffin Recipe
Video
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 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I made these today with Gluten Free Flour and they were delicious!
My toddler loved these! He would’ve eaten them all if I let him. lol.
My kids go crazy when I make these! Who am I kidding? I go crazy when I make these!! :)
Fantastic recipe and delicious muffns, thank you!
I’m so glad you enjoyed them! Thank you for leaving a comment!
Could this be made without the banana? If so how would you modify the ingredient list?
Yes, you could substitute with applesauce. :)
These were a success!
These muffins are perfect for my kids!
These would disappear in our house!
My kids would have a blast making – and eating – these!
These look fabulous! I want these for brunch this weekend!
These look really good! Perfect for grab and go breakfast!
Wow, I want to eat it every day! I’m sure this is very tasty. This is a great recipe for me.
These looks absolutely mouthwatering. My kids would love these especially for school!
Grape is my jam baby! Never been into strawberry on a PB&J….but to each their own! Totally making this because these muffins look FABULOUS!
Would be delicious with grape as well! Hope you enjoy! :)
What a fun treat for the kids! Well gosh, I’d even like them for myself!
What a fun muffin flavor! Saving!
These will be a massive hit in my house! I can’t wait to try them!
Paige
I love peanut butter and jelly in all its forms. These muffins look perfect for breakfast!