Peanut Butter and Jelly Muffins

Your favorite flavors come together in these fun muffins.

4.86 from 7 votes

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Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: muffins

Author: Kris Bordessa

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.
¼ cup granulated organic cane sugar, ½ cup peanut butter, 1 egg, ¼ cup buttermilk, 1 tablespoon light cream cheese, ¼ cup skim milk
Beat in dry ingredients, then stir in peanuts.
1½ cups unbleached organic all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon sea salt, ½ cup chopped 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.
3 tablespoons jelly or jam
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.