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!
- 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
- 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.
- 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
Keywords: peanut butter & jelly muffins, pb & j muffins, peanut butter & jelly swirl muffins, peanut butter muffins with jelly, healthy muffin recipes