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jelly muffin recipe
Mirha Pretty

Peanut Butter Jelly Muffins Recipes

These Peanut Butter Jelly Muffins bring classic PB&J flavor into soft, fluffy muffin form. Creamy peanut butter batter surrounds a sweet jam center. They’re perfect for breakfast, lunchboxes, or an afternoon snack. Kid-friendly, nostalgic, and super easy to make.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup creamy peanut butter
  • 1/3 cup unsalted butter melted
  • 2 large eggs
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup strawberry or grape jam

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk flour, sugar, baking powder, and salt in a bowl.
  3. In another bowl, whisk peanut butter, melted butter, eggs, milk, and vanilla until smooth.
  4. Combine wet and dry ingredients and mix just until incorporated.
  5. Fill muffin cups halfway with batter.
  6. Add 1 teaspoon jam to center of each muffin.
  7. Cover jam with remaining batter until cups are 3/4 full.
  8. Bake 16–20 minutes until tops turn golden and a toothpick comes out clean.
  9. Cool slightly before serving.

Notes

  • Use thick jam to prevent sinking.
  • Do not overmix batter to keep muffins tender.
  • Warm slightly before serving for extra gooey center.
  • Store airtight up to 3 days or freeze up to 1 month.

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