Peanut Butter and Jelly Muffins: A Delicious Twist on a Classic

Craving a fun and flavorful treat? These Peanut Butter and Jelly Muffins are the perfect solution! They’re soft, tender peanut butter muffins with a sweet swirl of jelly baked right in, offering a delightful twist on the timeless PB&J sandwich. Quick and easy to make, they’re a fantastic breakfast, snack, or lunchbox surprise for kids and adults alike.

Frequently Asked Questions About Peanut Butter and Jelly Muffins

How do I properly measure flour for muffins?

Accurate flour measurement is essential for preventing dry, dense muffins. Avoid scooping the measuring cup directly into the flour, which compresses it. Instead, use a spoon to gently fluff the flour in the container, then spoon it into your measuring cup. Level it off with the flat side of a knife. This prevents using too much flour, a common cause of dry homemade muffins.

Why aren’t my muffins tender?

Overmixing the batter after adding the dry ingredients can lead to tougher muffins. Mix until just combined. Also, be careful not to overmeasure the flour, as discussed above.

Can I use a cake mix instead of making the batter from scratch?

Absolutely! A peanut butter-based cake mix can be a great shortcut. Look for a peanut butter cake recipe and use the batter, omitting any frosting or extras. Layer the jelly in the center and on top, just like in this muffin recipe. Using a mix can save time and effort.

Can I use crunchy or all-natural peanut butter?

Crunchy peanut butter adds a pleasant texture to these muffins. However, it’s best to avoid all-natural peanut butter that separates, as it can make the muffins drier and more crumbly. A no-stir variety like Jif or Skippy is ideal for achieving soft, tender results.

How do I know when the muffins are done baking?

Insert a toothpick into the muffin portion, being careful to avoid a pocket of jelly. The toothpick might have a little jam on it, but it shouldn’t have any wet batter. The tops of the muffins should be set and lightly golden brown.

How do I store leftover muffins?

Allow the muffins to cool completely, then store them in an airtight container for up to 3-4 days at room temperature. They are best enjoyed fresh!

Can I freeze Peanut Butter and Jelly Muffins?

Yes, you can! Freeze completely cooled muffins in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw them at room temperature or warm them gently in the oven or microwave.

Essential Ingredients for Peanut Butter and Jelly Muffins

All-Purpose Flour: Spooned and leveled, as described in the FAQ section. This method ensures accurate measurement and prevents dry muffins.
Granulated Sugar: Adds sweetness and helps create a tender crumb.
Baking Powder: Check the expiration date to ensure it’s still active. Expired baking powder can result in muffins that don’t rise properly.
Salt: Enhances the flavors of the other ingredients.
Whole Milk: Warm milk helps the wet ingredients combine more easily. The fat content in whole milk contributes to a moist muffin.
Creamy Peanut Butter: Avoid all-natural peanut butter that separates. Choose a no-stir variety like Jif or Skippy for best results.
Vegetable or Canola Oil: Keeps the muffins moist and tender. You can use your preferred oil.
Large Eggs: Room temperature eggs mix more easily into the batter.
Vanilla Extract: Adds a touch of flavor and aroma.
Grape Jelly: Use your favorite flavor! Strawberry or grape jelly creates the classic PB&J taste. You can also use jam or preserves.

Step-by-Step Guide: Making Your Own Peanut Butter and Jelly Muffins

Follow these simple instructions to bake a batch of irresistible Peanut Butter and Jelly Muffins:

Get Started: Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate mixing bowl, use a hand mixer to blend the warm milk, creamy peanut butter, oil, eggs, and vanilla extract until thoroughly combined and smooth.

Combine Wet and Dry: Gently add the dry ingredients to the peanut butter mixture. Use a wooden spoon or rubber spatula to mix until just combined. Be careful not to overmix; a few streaks of flour are fine.

Layer the Batter and Jelly: Fill each muffin liner about 1/3 full with batter. Add approximately 1 to 1.5 teaspoons of your chosen jelly on top of the batter in each liner. Then, add enough batter to fill the liner about 2/3 full.

Swirl the Jelly: Place another dollop of jelly (about 1 teaspoon) on top of the batter in each muffin. Use a toothpick or skewer to gently swirl the jelly into the batter, creating a marbled effect.

Bake to Perfection: Bake the muffins for 15-18 minutes, or until a toothpick inserted into the muffin (not directly into the jelly) comes out clean or with just a few moist crumbs. The tops should be golden brown.

Cool and Enjoy: Remove the muffin tin from the oven and let it sit on a wire rack for 5 minutes. Then, carefully transfer the muffins to the wire rack to cool completely. Enjoy!

Looking for More Delicious Muffin Recipes?

McGriddle Muffins
Lemon Blueberry Muffins
Zucchini Chocolate Muffins
Apple Streusel Muffins
Milk Chocolate Chip Muffins

Peanut Butter and Jelly Muffins Recipe

Description

Peanut butter muffins with jelly packed inside.

Ingredients

2 cups all-purpose flour (spoon and leveled)
1 cup granulated sugar
1 Tablespoon baking powder
¼ teaspoon salt
1 cup whole milk, warm (see notes below)
1 cup creamy peanut butter
⅓ cup vegetable or canola oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup grape jelly (any flavor can be used)

Instructions

Line 2 cupcake tins with liners and preheat the oven to 375 F.
In a mixing bowl whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 Tablespoon baking powder and ¼ teaspoon salt.
In a separate mixing bowl, use a hand mixer to mix together 1 cup whole milk, warm, 1 cup creamy peanut butter, 1/3 cup vegetable or canola oil, 2 large eggs and 1 teaspoon vanilla extract.
Add the dry ingredients into the peanut butter mixture and use a spoon to mix until just combined.
Fill each cupcake liner 1/3 full of batter. Add about 1-1.5 teaspoons of grape jelly on top of the batter followed by enough batter to fill the tin about 2/3 full.
Dollop an additional 1 teaspoon of grape jelly on top of the batter. Use a toothpick to swirl the jelly on top around a bit.
Bake on the middle rack for about 15-18 minutes or until a toothpick inserted comes out clean (jam may stick to it but the muffin itself should not have wet batter on the toothpick.)
NOTE: Oven times can vary so please go by doneness NOT just by time.
Remove from the oven and let sit on a wire cooling rack in the muffin tin for 5 minutes before removing the muffins to a finish cooling on the wire cooling rack.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Warm milk and room temperature eggs helps the batter mix together much, much easier. It is not absolutely necessary though. To warm the milk, just pop it into the microwave for a few seconds at a time. You don’t want it to boil, just slightly warm to the touch.

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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