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:

Childhood transformed into a breakfast good. All that’s missing is a glass of milk!