Peanut Butter and Jelly Muffins

These Peanut Butter and Jelly Muffins are soft, fluffy, and packed with nostalgic PB&J flavor in every bite. Peanut butter is mixed right into the muffin batter, with a sweet jam center tucked inside for a fun twist on the classic sandwich.

These peanut butter muffins turn the classic sandwich into a baked snack by mixing peanut butter right into the batter and tucking jam into the center of each one. The peanut butter flavors every bite, while the jam makes a sweet pocket in the middle, with no bread or sandwich to assemble. They're a good fit for a quick breakfast, a school lunchbox, or an afternoon snack.

If you love classic flavor combos turned into baked treats, you might also enjoy our Peanut Butter and Jelly Bars or Peanut Butter Banana Muffins, both cozy, simple, and family-friendly.

Ingredients

You only need a handful of simple pantry staples to make these muffins.

See the recipe card below for the exact quantities of each ingredient.

• Peanut Butter: I use creamy peanut butter so it mixes smoothly into the muffin batter and gives every bite plenty of peanut butter flavor.
• Butter: Melted butter adds richness and moisture to the muffins.
• White Granulated Sugar: Sweetens the muffin batter without competing with the peanut butter and jam.
• Milk: I use regular milk to bring the batter together and keep the muffins soft.
• Large Eggs: Help hold everything together as the muffins bake.
• All-Purpose Flour: I most often reach for all-purpose but if you prefer, you can use a whole wheat flour instead.
• Baking Powder: Gives the muffins their rise and helps create that soft, fluffy texture.
• Strawberry Jam: I love strawberry for that classic peanut butter and jelly combination, but you can use your favorite flavor instead.

For this recipe, you'll want a muffin tin, muffin liners, mixing bowls, measuring cups and spoons, and a wire rack.

Variations

• Different Jam: Swap the strawberry for grape, raspberry, or blackberry jam to change up the PB&J flavor.
• Crunchy Peanut Butter: Use crunchy peanut butter instead of creamy for a little extra texture.
• Dairy-Free: Use your favorite plant-based milk and dairy-free butter.
• Mixed Berry: Use a few different jam flavors throughout the batch for a mix of strawberry, raspberry, and blackberry muffins.
• Add Some Crunch: Sprinkle chopped peanuts over the muffin batter before baking for a crunchy topping.

How to Make Peanut Butter and Jelly Muffins

Check out how easy it is put these muffins together.

Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.

In a bowl, microwave butter and peanut butter for 30 seconds and stir well. If not fully melted, microwave again until melted (you should not need another 30 seconds). 

Add sugar, milk and vanilla extract, stir to incorporate. Add eggs and mix.

With a spatula, mix in dry ingredients until there are no dry streaks.

Divide evenly into 12 muffin cavities (I use a 3-tablespoon scoop to start then evenly divide any remaining batter). 

Make a small cavity in the center of each muffin to fit about 1 tablespoon (you can do a little less) of jam in the middle (if you want a very neat muffin make sure the jam is fully in the cavity, otherwise it will run down the sides).

Bake for about 13-14 minutes or until golden. 

Remove from the oven and cool for several minutes on a wire rack before removing from pan.

Hint: Stir just until the dry ingredients are incorporated to keep muffins tender.

Recipe Tips

• Jam Placement: Make a small well in the batter so the jam stays centered.
• Use Liners: Silicone or paper liners make it easier to remove the muffins, and keeps the jam filling from sticking.
• Check Early: Muffins bake quickly, so keep an eye on them near the end.
• Cool Slightly: Let them rest before removing so the centers set properly.

Storage Instructions

• Room Temperature: Store cooled peanut butter and jam muffins in an airtight container for up to 2 days.
• Refrigerator: In the fridge, place in an airtight container for up to 5 days.
• Freezer: These muffins freeze well for up to 3 months. Thaw at room temperature or warm slightly before serving.

Serving Suggestions

• Breakfast Ideas: Banana Cornbread, Peanut Butter Banana Bread, Strawberry Rhubarb Muffins, Lemon Cranberry Muffins, and Cranberry Sauce Muffins, Chocolate Zucchini Bread, and Chocolate Chip Muffins.

Peanut Butter Jelly Muffins Recipe FAQs