These peanut butter and jelly muffins are perfect for snacking or school lunches. These peanut butter and jelly muffins combine your favorite flavors in a less-messy, portable snack. You’ll probably want to double the recipe!
Be sure to try some of these other muffin recipes, too!
Peanut Butter and Jelly Muffins
What if you could have the flavor of your favorite peanut butter and jelly sandwich all tucked together in a tasty little muffin? Brette Sember, author of The Muffin Tin Cookbook has got your back. These muffins are going to make your kids absolutely swoon if they love PB&J sandwiches. Swoon, I tell ya.
Here’s the great thing about this recipe: It’s totally flexible. You can use whatever flavor of jam or jelly strikes your fancy. You could use some of this peach butter. Or homemade grape jelly. Or passion fruit jelly. Or fig jam! Avoiding peanut butter? You could swap in almond butter and have a slightly different version. And if you’ve got a nut or peanut allergy to be concerned about, try using sunflower butter.
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No matter how you alter them, they’re sure to be a hit with your family. This recipe makes a small batch of nine muffins. Double (or triple) the ingredients to make a larger batch. (Nine muffins would last exactly five minutes at my house!)
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Peanut Butter and Jelly Muffins
Your favorite flavors come together in these fun muffins.
- ¼ cup granulated organic cane sugar
- ½ cup peanut butter
- 1 egg
- ¼ cup buttermilk
- 1 tablespoon light cream cheese
- ¼ cup skim milk
- 1½ cups unbleached organic all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup chopped peanuts, plus whole peanuts for topping
- 3 tablespoons jelly or jam, any type you prefer
- Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
- Beat sugar and peanut butter until combined, then add egg, buttermilk, cream cheese and milk.
- Beat in dry ingredients, then stir in peanuts.
- Divide into 9 balls. Use your thumb or finger to create a deep hole and place 1 teaspoon jelly in each hole. Seal up the hole and place seam side up in the cups.
- Lightly press 2−3 whole peanuts on top of each.
- Bake for 12 minutes until a cake tester comes out clean.
Feel free to substitute almond butter for the peanut butter if you're avoiding legumes.
Choose any flavor jam or jelly you like -- they'll be a different peanut butter and jelly muffin every time you make them!
Recipe makes 9 muffins. Double (or triple) the ingredients for a larger batch.
Nutrition Information:Yield: 9 Serving Size: 1 grams
Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 19mgSodium: 159mgCarbohydrates: 31gFiber: 2gSugar: 10gProtein: 9g
This recipe comes to us from Brette Sember, author of The Muffin Tin Cookbook. This recipe is excerpted with permission. Her web site is BretteSember.com and she blogs at Putting it All on the Table.
Originally published in 2012; this post has been updated.
I’m going to be trying this recipe for sure. My kindergartener will love to bring them as a snack to school. Thank you for the recipe!
These were easy to make and tasted great.
There’s so much yum here that I think I just slurped out loud. Trying these!
These look amazing! Do you think it would be ok to substitute almond milk or 2% milk instead of skim milk?
I can’t imagine why not!