Peanut Butter and Jelly Muffins is the breakfast equivalent of your favorite lunch! This kid friendly and adult approved recipe is great for on-the-go breakfast, lunch treats, and after-school snacks.
I didn’t google to see if Peanut Butter and Jelly Muffins even exist, I started from scratch with the idea and, literally, I added and changed and tweaked until finally I got them just how I wanted them.
And, let just add, these muffins are Big Daddy approved. (I should start adding that disclaimer to every post!)
So just like the story of the three bears, first time these muffins were too dense, then they were too dry, but then,
they were just right! whoop!
If you like Peanut Butter and Jelly sandwiches, you’ll love this breakfast rendition of the classic combination!
You’ll notice there is not oil or butter in these muffins. That omission is not a mistake. There is enough oil in the peanut butter to keep these Peanut Butter and Jelly Muffins soft and moist.
Do you like Peanut Butter and Jelly sandwiches? I’ll be honest, I still do. I think this will be a hit with you and your kids. If you like it share, you can pin, facebook, or tweet by using the buttons below. (Just don’t copy and post the entire recipe!)
Delicious Peanut Butter and Jelly Muffins
- 1 1/4 cup all purpose flour
- 3/4 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/4 cup peanut butter
- 1 egg
- 2 Tablespoon jelly I used grape
- 1/4 cup all purpose flour
- 2 Tablespoon sugar
- 2 Tablespoon light brown sugar
- 2 Tablespoon butter room temperature
- 1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Mix dry ingredients: flour, brown sugar, baking powder, salt
- Mix wet ingredients: milk, egg, peanut butter. Stir until creamy and well combined
- Combine the wet and dry ingredients. Don't over work. Batter will be thick.
- Reserve 1/2 c of the batter. Put approximately 2 T batter in muffin tin that has been sprayed with non-stick spray.
- Mix 2 T jelly with 1/2 of batter you reserved. Top plain batter with this jelly batter.
- Combine Streusel topping: flour, sugar, brown sugar, salt and butter. I use a fork to work it until combined and crumbly. Sprinkle 1 T topping over muffin batter.
- Bake 18 to 20 minutes or until center is set. Cool 5 minutes in pans before removing.
The boys are having friends over Friday, this is what I’m serving for breakfast Saturday along with fruit and juice!
I may have these Bacon Cinnamon Rolls too, they’re so easy and these are 8 and 10-year-old boys I’m serving!