Peanut Butter and Jelly Muffins are the breakfast equivalent of your favorite childhood lunch! This kid-friendly and adult-approved recipe is great for grab-and-go breakfasts, lunch treats, and after-school snacks.

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PEANUT BUTTER AND JELLY MUFFINS

If you like Peanut Butter and Jelly sandwiches, you’ll love this breakfast rendition of the classic combination!

These muffins are tender and full of flavor. However, for me, the best part is how simple they are to make.

You mix the dry ingredients together.
then you mix the wet ingredients together.
Next, you combine the wet and dry ingredients.
Don’t over-stir the batter. That’s really the only thing you need to be careful with.
Bake
and the best part, enjoy!!

INGREDIENTS YOU’LL NEED

All-purpose flour.
Baking powder.
Salt.
Sugar.
Buttermilk.
Peanut butter. I prefer smooth peanut butter. Natural peanut butter doesn’t work well in this recipe.
Eggs.
Vegetable oil.
Jelly or seedless jam.

HOW LONG DO YOU BAKE PEANUT BUTTER AND JELLY MUFFINS?

For 12 regular muffins, cook them for 15 to 18 minutes.
Mini muffins (about 24) for 10-12 minutes.
Cook Jumbo muffins 20-24 for minutes. You’ll get about 6 jumbos with this recipe.

The first time you cook any recipe, start checking for doneness at the shortest time. Make notes of time and the pan you used for next time.

WHAT IF I DON’T HAVE BUTTERMILK?

You can make buttermilk.

To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of whole milk. Stir to combine, and allow to sit for 5 to 10 minutes until slightly thickened and curdled.

MORE RECIPES YOU’LL ENJOY!

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

I updated this post from an earlier version dated July 2013. I made new photos and simplified the recipe instructions.

Peanut Butter and Jelly Muffins

If you like peanut butter and jelly sandwiches, you’ll love this breakfast treat with the duo.

Author: Paula

5 from 5 votes

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Prep Time: 15

Cook Time: 15

Total Time: 35

Servings: 12 servings

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Ingredients

3 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3/4 cup granulated sugar
1 cup buttermilk
¾ cup peanut butter smooth
2 large eggs
⅓ cup vegetable oil
½ teaspoon pure vanilla extract
2 Tablespoon jelly or seedless jam I used grape

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Instructions

Preheat oven to 400°F. Line a 12-hole muffin pan with cupcake liners.
Whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the eggs and sugar. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until combined
Add the dry ingredients and fold in until just combined. Do not overmix.
Spoon the batter only halfway in the muffin pan. Add about 1 teaspoon of jam to the center of the batter, then top with the remaining batter, filling to the top.
Next, add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it. (Note: you can microwave the jam until slightly warm to make it easier to swirl into the batter.)
Bake for 15 – 20 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool completely.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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