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Peanut Butter & Jelly Muffins Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 18 muffins

Description

These Peanut Butter & Jelly Muffins combine the nostalgic flavors of creamy peanut butter and sweet jelly into a delightful baked treat. Made with a blend of all-purpose and whole-wheat pastry flour for added texture, these muffins are lightly spiced with cinnamon and optionally enriched with chia seeds. Perfect for breakfast, snacks, or lunchboxes, they offer a moist, tender crumb with swirls of jam for bursts of fruitiness in every bite.

Ingredients

Dry Ingredients

  • 1 1/4 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour (or another cup of all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 2 teaspoons chia seeds (optional)

Wet Ingredients

  • 6 tablespoons unsalted butter, melted and cooled slightly
  • ⅔ cup granulated sugar
  • 1 cup creamy, no-stir peanut butter
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 large eggs

Additional

  • ½ cup jam or jelly of choice, plus an additional ½ cup for swirling on top

Instructions

  1. Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. Since this recipe yields 18 muffins, prepare an additional 6-cup muffin tin lined with paper liners. Lightly spritz the liners with nonstick cooking spray and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole-wheat pastry flour, baking powder, kosher salt, ground cinnamon, and chia seeds until evenly combined.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the melted butter, granulated sugar, and creamy peanut butter together until smooth and creamy. Next, stir in the vanilla extract, eggs, and whole milk, mixing well until fully incorporated.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Using a spatula, gently fold the mixture until just combined, taking care not to overmix to keep the muffins tender. Gently fold in ½ cup of jam until evenly distributed in the batter.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full for a nice rise.
  6. Add Jam Swirl: Top each filled muffin cup with 1 heaping teaspoon of additional jam. Using a toothpick or butter knife, carefully swirl the jam into the batter without fully mixing it, creating a marbled effect.
  7. Bake: Place the muffin tins in the preheated oven and bake for 18-22 minutes or until the muffins are puffed, golden brown, and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for about 15 minutes before removing them to a wire rack or serving warm. These muffins can be enjoyed warm or at room temperature. Store leftovers in a well-sealed container at room temperature for up to 3 days.

Notes

  • Use either whole-wheat pastry flour for a healthier option or all-purpose flour for a lighter texture.
  • Chia seeds are optional but add a slight crunch and nutritional boost.
  • Do not overmix the batter to avoid tough muffins.
  • Feel free to use your favorite flavor of jam or jelly to customize these muffins.
  • For a vegan version, substitute eggs with flax eggs and use plant-based butter and milk.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peanut-butter-and-jelly-muffins-recipe/