In this post, we'll show you how to make Peanut Butter & Jelly Muffins. These breakfast muffins are easy and delicious. If you enjoy this classic combo, you'll love these moist, easy to freeze muffins for a quick breakfast on the go.
PB & J muffins are a delicious and easy breakfast or snack muffin recipe. Made with pantry staples, they are a fun snack for kids and adults alike. This recipe makes 12 muffins but if you are looking to meal prep, they're also an ideal freezer muffin recipe.
Ingredients
Before starting, you'll want to verify that you have the following ingredients:
- All-purpose flour - This is the most common flour for baking.
- Granulated sugar - This will help to sweeten your muffins.
- Baking powder - This ingredient will help your muffins rise.
- Salt - Used to enhance the flavor of these muffins.
- Vegetable Oil - Creates a fluffy, moist muffin.
- Eggs - Two large eggs will help bind the ingredients and help them bake up nice and fluffy.
- Milk - Whole milk adds moisture, and creaminess to the muffin to combine the batter.
- Peanut Butter - Creamy, traditional peanut butter works best in this muffin recipe.
- Jam or Jelly - You can use either grape, strawberry jam, or jelly in this recipe.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 12- Count muffin tin - Used to bake these muffins.
- Cupcake wrappers - White cupcake liners will help keep this recipe neat and easy to remove from the pan.
- Mixing bowl - Used to mix the batter in.
- Whisk - Used to combine the dry ingredients.
- Wooden spoon - This will help to combine the batter.
- Ice cream scoop - Used to help add the batter to the cupcake wrappers.
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Peanut Butter and Jam Muffins come out perfectly.
Peanut Butter
For this recipe, we recommend using creamy traditional peanut butter from brands like Jif, Skippy, or your favorite store brand type. I am not sure how well natural, stir before consuming peanut butter would work out in this muffin recipe.
Filling
The beauty of these muffins is that you can use either jam, preserves, or jelly. Our favorite combinations are grape or strawberry varieties which have the most classic flavor combination.
Muffin Pan
For this recipe, I do recommend using nonstick baking spray with cupcake liners. The reason being is that the jam can overflow if you go heavy on it and it will stick to the pan.
A silicone muffin tin is also a great option because once cooled, these muffins will pop out much easier.
Storage
If you want to store your Peanut Butter and Jelly Muffins, just follow these easy steps.
Refrigerator
Store these muffins in the refrigerator in an air-tight container for up to 5 days for best taste.
Freezer
Yes, these breakfast muffins can be frozen. Seal them in an airtight container or freezer bag and remove as much air as possible. Place them in the freezer and store them for up to 3 months.
Reheating
To reheat from frozen, allow muffins to thaw at room temperature. A quick 20 seconds in the microwave can nicely warm these up.
If you Love Muffins, Try These Recipes!
- Strawberry Yogurt Muffins
- Jumbo Corn Muffins
- Banana Bread Muffins
- Greek Yogurt Chocolate Banana Muffins
Recipe
Follow the recipe below to make these Peanut Butter & Jam Muffins! This recipe makes 12 muffins, but you can adjust the recipe card for other serving sizes.
Recipe
Delicious Peanut Butter and Jelly Muffins
Equipment
- conventional oven
- 12-count Muffin Tin
- non-stick spray
- cupcake liners
- large bowl
- Ice Cream Scoop (optional - for scooping batter into muffin tin)
Ingredients
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- 1 pinch salt
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 cup creamy peanut butter
- 1 cup strawberry jelly you can use jam, or preserves in your choice of grape or strawberry
Instructions
- Pre-heat oven to 375°F
- Spray your muffin tin(s) with non-stick spray. This is helpful because the jam can overflow while baking.
- Line your muffins tin(s) with cupcake liners
- In a large bowl, combine all of the dry ingredients (flour, sugar, baking powder, and salt).
- Add the milk, eggs, oil, and peanut butter to the dry ingredients. Using a large spoon, combine until well-mixed.
- Using a small ice cream scoop sprayed with non-stick, add a small layer of batter to the bottom of each cupcake liner.
- Add a dollop of jelly to the top of the batter layer in each.
- Add an additional small layer of batter to the top of the jelly.
- Place inside the preheated oven on the center rack. Bake for 17-18 minutes or until a toothpick inserted into the center of a muffin comes out clean (without wet batter. Jelly may stick to it, which is okay.).
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