Who doesn’t love the classic combo of peanut butter and jelly?
It’s been one of my favorites since I was a young child, and every now and then, the craving for a PB&J sandwich still hits full force. There’s nothing like the combination of flavors and textures.
I thought I would take the beloved sandwich and transform it into something fun with these Peanut Butter & Jelly Muffins!
These bake up so fluffy and tender, with tons of peanut butter flavor throughout the batter and actual swirls of jelly. They are delicious. Kids and adults alike will love these.
I like to keep things fairly simple when it comes to baking. I do a few tweaks to my standard muffin recipe by swapping half of the flour with some whole-wheat pastry flour – for a little more nutritional bang for my buck. My kids are pretty picky, so when I can sneak in some extra whole grains, I go for it.
I also add an unexpected ingredient to the batter: chia seeds! They add healthy fat, fiber, and some additional protein, while also adding moisture to the muffins. For anyone who is skeptical, you can leave them out. I promise, though, you don’t even know they’re there in the end.
I love these little muffins! A taste of childhood!
Ingredients You’ll Need for These Peanut Butter & Jelly Muffins:
- All-purpose flour
- Whole-wheat pastry flour – I love using this in baked goods because it adds fiber and protein without making treats too dense
- Baking powder
- Kosher salt
- Ground cinnamon
- Chia seeds – these are optional but add fiber, protein, healthy fat AND moisture to the muffins
- Melted unsalted butter
- Granulated sugar
- Creamy, no-stir peanut butter – try to use the no-stir variety of peanut butter. The natural peanut butter will make these too greasy
- Whole milk
- Vanilla extract
- Eggs
- Jam or jelly, flavor of choice
How to Make These Peanut Butter & Jelly Muffins:
- Whisk together the dry ingredients in one bowl. Whisk together the wet ingredients in another.
- Fold the dry ingredients into the wet until just combined – resist the urge to overmix. Overmixing creates dense muffins.
- Gently fold in the jam to incorporate – again, do not overmix. Swirls of jam are ideal!
- Line muffin tins with paper liners and spritz with nonstick spray. Fill muffin tins with the batter. Swirl an additional teaspoon of jam into the top of each muffin, being careful to not overmix. Seeing the jam on top is super fun (and it tastes good!).
- Transfer to a 375°F oven and bake for 18-22 minutes, or until they are puffed, golden, and set in the centers.
- Allow to cool slightly and then enjoy!
Substitutions & Tips:
- Using the no-stir variety of peanut butter here ensures that the muffins won’t be too oily or dense. I highly recommend saving your natural peanut butter for another use – that said, there are some great natural peanut butters on the market that do not separate or require stirring.
- I have not tested these as a dairy-free muffin, but I would guess that non-dairy milk and neutral vegetable oil (avocado, canola, etc) would work well in place of the milk and butter.
- You can also play around with the flours used. I prefer a mix of all-purpose and whole-wheat pastry flour (NOT whole wheat flour – which will make the muffins too dense), but you could sub a 1:1 gluten-free flour or use all all-purpose or all whole-wheat pastry flour.
- Use whatever flavor jam or jelly you love. I went with strawberry because it is my family’s favorite!
Other Recipes You Might Like:
- Raspberry Yogurt Muffins with Honey Lemon Butter
- Fresh Strawberry Muffins
- Peanut Butter & Jelly Sandwich Cookies
- PB & J Gooey Bars with Peanut Butter Streusel
- Easy PB & J Protein Smoothie
Childhood transformed into a breakfast good. All that’s missing is a glass of milk!
Print
Peanut Butter & Jelly Muffins
- Total Time: 25 minutes
- Yield: 18 muffins 1x
Description
These Peanut Butter & Jelly Muffins are a taste of childhood in every bite! Fluffy, tender muffins flavored with peanut butter and some secret healthy ingredients while featuring swirls of sweet jam throughout. Perfect for a quick breakfast or snack. Your family will love these!
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour (or another cup of AP flour)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons chia seeds (optional)
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2/3 cup granulated sugar
- 1 cup creamy, no-stir peanut butter
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup jam or jelly of choice, plus an additional 1/2 cup for swirling on top
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners (this recipe makes 18 muffins for me, so I prepare another 6-cup muffin tin as well). Spritz the paper liners with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and chia seeds.
- In a larger mixing bowl, whisk together the melted butter, sugar, and peanut butter until smooth and creamy. Stir in the vanilla, eggs, and milk and mix until everything is well combined.
- Pour the dry ingredients into the wet mixture and mix with a spatula until everything is just combined – resist the urge to overmix. Gently fold the jam into the batter, mixing it until just combined.
- Fill the muffin tin with the batter, filling each cup roughly ⅔ of the way full.
- Top each muffin with 1 heaping teaspoon of jam and, using a toothpick or a butter knife, gently swirl it into the batter. Mix it until it is just incorporated – it’s fun to see the jelly on top of the muffins so don’t mix it in too much.
- Transfer the muffin tin to the oven and bake for 18-22 minutes, or until they are puffed, golden, and set in the centers.
- Allow to cool for 15 minutes in the pan and then serve warm or at room temperature. Leftover muffins will keep at room temperature in a well-sealed container for about 3 days.
Notes
- Using the no-stir variety of peanut butter here ensures that the muffins won’t be too oily or dense. I highly recommend saving your natural peanut butter for another use – that said, there are some great natural peanut butters on the market that do not separate or require stirring.
- I have not tested these as a dairy-free muffin, but I would guess that non-dairy milk and neutral vegetable oil (avocado, canola, etc) would work well in place of the milk and butter.
- You can also play around with the flours used. I prefer a mix of all-purpose and whole-wheat pastry flour (NOT whole wheat flour – which will make the muffins too dense), but you could sub a 1:1 gluten-free flour or use all all-purpose or all whole-wheat pastry flour.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: muffins
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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