Peanut Butter & Jelly Muffins

We love all things peanut butter around here, and are so completely grateful for no nut allergies in our family! These not-too-sweet muffins are great for breakfast or an after school snack. The littles think it’s fun to have their favorite sandwich in muffin form.

Peanut Butter and Jelly Muffins


Peanut Butter & Jelly Muffins

½ cup butter, softened
½ cup sugar
1 cup peanut butter, creamy or crunchy
1 egg
¾ cup milk
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
2 cups flour (I use whole wheat pastry flour.)
jelly or jam

Cream butter and sugar. Beat in peanut butter, egg, milk, and vanilla. Add baking powder and salt. Stir well. Add flour. Mix just until combined.

Line muffin tins with paper liners. (I often just spray them when making other muffins, but baked on jelly is really sticky. Paper liners for the win!) Add about a tablespoon batter to each muffin well. Scoop 1-2 teaspoons jelly on top. Finish them off with another tablespoon of batter.

Bake at 375° for 18-20 minutes.


Other peanut butter favorites:

No-Fail Peanut Butter Cocoa Fudge
Caramel Apple Pizza with a Peanut Butter Cookie Crust
Peanut Butter Pumpkin Power Bars
Reese’s Peanut Butter Cup Cookies
Peanut Butter Choc-Oat Bars
No Bake Peanut Butter Bars
Rice Krispy Roll
No Bake Cookies

What’s your favorite way to enjoy peanut butter at your house? (And to those of you with allergies, I really just can’t imagine. 🙁  )




  1. Amy, two tablespoons of batter plus a couple teaspoons of jam doesn’t sound like enough to fill a muffin cup – is that right? They sound super yummy though!

    • Well… you know me and my non-measuring, right? Hmmm. I’ll try to measure better for you, but I do think that’s close. HOWEVER, a friend and I have discussed before how my muffin tins seem small compared to hers. Maybe that could be it?

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