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    Home » Breakfasts

    February 15, 2021 Breakfasts

    Peanut Butter & Jelly Muffins

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    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.

    Peanut Butter and Jelly Muffin in a wicker basket with a red, plaid napkin. There is a jar of Smucker's Jam in the background.
    Jump to Recipe Print Recipe

    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

    How to make peanut butter and jelly muffins recipe. A collage of image process shots from raw to baked muffins.

    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.

    Peanut Butter and Strawberry Jelly Muffins in a wicker basket with a red plaid napkin.

    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.

    Peanut Butter & Jelly Muffins are in a wicker basket with a red plaid napkin, muffin tin, and Smucker's Strawberry Jam jar.

    If you Love Muffins, Try These Recipes!

    • Strawberry Yogurt Muffins
    • Jumbo Corn Muffins
    • Banana Bread Muffins
    • Greek Yogurt Chocolate Banana Muffins
    Inside a Peanut Butter and Jelly Muffin. A muffin is spread open to see the inside.

    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.

    Peanut Butter and Jelly Muffin in a wicker basket with a red, plaid napkin. There is a jar of Smucker's Jam in the background.
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    5 from 7 votes

    Delicious Peanut Butter and Jelly Muffins

    Peanut Butter and Jelly (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, these are an ideal freezer muffin recipe.
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Course Breakfast, Snack
    Cuisine American
    Keyword jam, jelly, muffins, peanut butter
    Servings 12 muffins
    Calories 401cal
    Author Muffin Tin Recipes
    Cost $3

    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.).

    Notes

    Nutritional facts may vary and are meant to be a guide.

    Nutrition

    Serving: 1muffin | Calories: 401cal | Carbohydrates: 52g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 222mg | Fiber: 2g | Sugar: 28g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg
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