PEANUT BUTTER AND JELLY MUFFINS

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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.

Peanut Butter and Jelly Miuffins

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.

  1. You mix the dry ingredients together.
  2. then you mix the wet ingredients together.
  3. Next, you combine the wet and dry ingredients.
  4. Don’t over-stir the batter. That’s really the only thing you need to be careful with.
  5. Bake
  6. and the best part, enjoy!!
pb&j breakfast

 

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
Breakfast pb&j cakes on a tray.

HOW LONG DO YOU BAKE PEANUT BUTTER AND JELLY MUFFINS?

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.

grab-n-go breakfast

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.

pb&j breakfast

MORE RECIPES YOU’LL ENJOY!

  1. Cream Cheese Sausage Rotel Dip Quiche
  2. Fluffy Cottage Egg Casserole
  3. Bacon Havarti Quiche Recipe
  4. Buttermilk biscuits
  5. On-the-go Breakfasts
  6. Crock Pot Crack Chicken

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.

peanut butter and jelly muffins


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

Peanut Butter and Jelly Miuffins

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 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 servings

Ingredients

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

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

Calories: 197kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 180mg | Potassium: 141mg | Fiber: 1g | Sugar: 20g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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36 Comments

  1. Oh, dear! I’m in the middle of making these and just realized you don’t have the amount of vanilla in the ingredients list. It will be too late for this batch, but for the future, how much vanilla should I use?
    Thanks!

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