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

Scale

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

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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

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