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.
Servings 12 muffins
Calories 401cal
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