These Peanut Butter Jelly Muffins are a fun twist on the classic PB&J sandwich. They've got a soft and fluffy peanut butter muffin base, and sweet jam-filled middles. They are perfect for breakfast, snack, or a grab-and-go snack!
The rich peanut butter pairs so well with the jam, it truly is incredible how much these taste like the classic PB&J sandwich!
One of the best things about this PB&J muffin recipe is how versatile it is. You can use any jam such as strawberry, raspberry, or mixed berry, as well as creamy or crunchy peanut butter.
I baked these muffins in tulip liners, so they have more room to grow tall and the jam wouldn't overflow. I recommend doing the same if you can, but it's definitely not necessary!
These peanut butter muffins are freezer friendly, kid-friendly, and perfect for busy mornings. Let's get to baking them!
Step by step instructions
Here is how to make and bake these Peanut Butter Jelly Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with 12 regular liners (or 8 tulip liners) and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Mix dry ingredients. Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 3 - Whisk wet ingredients. In a large bowl, add the creamy peanut butter, brown sugar, white sugar, and oil. Whisk until well combined.
Step 4 - Continue. Add in the eggs and vanilla. Continue whisking for another 1-2 minutes.
Step 5 - Keep whisking. Add the sour cream and milk in and keep on whisking until smooth, scraping the sides of the bowls as needed.
Step 6 - Combine. Add the dry and wet ingredients together just until a soft muffin batter forms. Do not over-mix!
Step 7 - Layer. Fill the muffin liners about halfway, then scoop 1 tsp of jam and swirl it in. Add more batter on top, then finish with swirling more jam.
Step 8 - Bake. The muffins bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, and enjoy!
FAQ
How do I store these muffins?
These muffins are best enjoyed fresh within the first few days. Store them on your counter for 3 days in an airtight container, or in the refrigerator for up to 5 days.
Can I use natural peanut butter?
No. Natural peanut butter is to runny and will affect the muffin batter. Only use creamy or crunchy.
What type of jelly is best?
Any kind, that's why I love this recipe because it's so versatile! I used strawberry, but I think raspberry, mixed berry, or grape would also be so good.
Can I freeze these muffins?
Yes. Once baked and cooled, place them into a freezer-safe bag. The muffins can be frozen for up to 3 months. When ready to eat, thaw at room temperature.
Can I add mix-ins?
Definitely! Feel free to add in chopped peanuts, mini chocolate chips, or anything else your heart desires.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Peanut Butter Jelly Muffins
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cups full-fat sour cream room temperature
- 1/4 cup milk
- 3/4 cups creamy peanut butter
- 1/2 cup oil
- 1 tbsp vanilla
- 2 large eggs room temperature
- 3/4 cups dark brown sugar
- 1/4 cup white sugar
- 1/2 cup strawberry jam*
Instructions
- Preheat oven to 375℉/190℃ and line a muffin tin with liners and set aside.
- Add flour, baking soda, baking powder, cinnamon, and salt into a bowl and stir, then set aside.2 cups all-purpose flour, 1/4 tsp salt, 2 tsps baking powder, 1 tsp baking soda, 1/2 tsp cinnamon
- Into a large bowl, add the oil, brown sugar, white sugar, and peanut butter. Whisk until well combined.1/2 cup oil, 3/4 cups dark brown sugar, 1/4 cup white sugar, 3/4 cups creamy peanut butter
- Add in the eggs and vanilla, then continue whisking, scraping the sides of the bowl as needed, for another minute or so until well combined.1 tbsp vanilla, 2 large eggs
- Whisk in the sour cream and milk until smooth.3/4 cups full-fat sour cream, 1/4 cup milk
- Combine the dry and wet ingredients together until a soft muffin batter forms.
- Fill the muffin liners halfway, then scoop about 1/2 tsp of jam and swirl it in. Add more batter on top, then swirl more jam on top. (see photos above for reference).1/2 cup strawberry jam*
- Bake the muffins for 25-35 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
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