Soft Peanut Butter Jelly Muffins Recipe with a Sweet Surprise
So you’re craving something nostalgic, cozy, and just a little sweet—but you also don’t feel like making an actual sandwich or dealing with fancy baking steps? Same.
Peanut Butter Jelly Muffins are basically your childhood PB&J glow-up.
All the comfort, zero crust drama, and somehow they feel acceptable for breakfast and dessert. Honestly? Iconic.
Peanut Butter Jelly Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar white or light brown—both work
- 1 tablespoon baking powder
- ½ teaspoon salt
- Wet Stuff:
- 1 cup milk room temp = happier muffins
- ½ cup creamy peanut butter the good stuff
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- The Star of the Show:
- ½ cup jelly or jam strawberry, grape, raspberry—go wild
- Pro tip: Thicker jam works best. Super runny jelly tends to disappear into the batter like it owes money.
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin or grease it well—no one wants muffins stuck forever.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Simple, quick, done.
- Mix Wet Ingredients: In another bowl, whisk milk, peanut butter, oil, egg, and vanilla until mostly smooth. Small peanut butter lumps are totally fine.
- Combine: Pour wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix—lumpy batter = tender muffins.
- Fill & Swirl: Spoon batter into muffin cups, filling them about ¾ full. Drop a teaspoon of jelly into each and gently swirl with a toothpick.
- Bake: Bake for 18–22 minutes until tops are lightly golden and a toothpick comes out mostly clean. Jam streaks are acceptable—and encouraged.
- Cool (Briefly): Let muffins cool for 5 minutes before removing. Or don’t, and burn your tongue. Your call.
Why This Recipe is Awesome
First of all, it’s PB&J… in muffin form. That alone deserves a slow clap.
These muffins are soft, tender, and filled with gooey pockets of jam that surprise you in the best way.
They’re also ridiculously easy to make. No mixer, no weird techniques, no stress baking. It’s idiot-proof—yes, even I didn’t mess it up.
Plus, they’re perfect for kids, adults, and anyone who pretends they don’t still love PB&J (liars).
Ingredients You’ll Need
Dry Stuff:
- 2 cups all-purpose flour
- ¾ cup sugar (white or light brown—both work)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Stuff:
- 1 cup milk (room temp = happier muffins)
- ½ cup creamy peanut butter (the good stuff)
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
The Star of the Show:
- ½ cup jelly or jam (strawberry, grape, raspberry—go wild)
💡 Pro tip: Thicker jam works best. Super runny jelly tends to disappear into the batter like it owes money.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin or grease it well—no one wants muffins stuck forever.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Simple, quick, done.
- Mix Wet Ingredients: In another bowl, whisk milk, peanut butter, oil, egg, and vanilla until mostly smooth. Small peanut butter lumps are totally fine.
- Combine: Pour wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix—lumpy batter = tender muffins.
- Fill & Swirl: Spoon batter into muffin cups, filling them about ¾ full. Drop a teaspoon of jelly into each and gently swirl with a toothpick.
- Bake: Bake for 18–22 minutes until tops are lightly golden and a toothpick comes out mostly clean. Jam streaks are acceptable—and encouraged.
- Cool (Briefly): Let muffins cool for 5 minutes before removing. Or don’t, and burn your tongue. Your call.
Common Mistakes to Avoid
- Overmixing the batter: This turns muffins into sad little bricks. Stir gently and stop early.
- Using too much jelly: More is not better here—it’ll sink and leak everywhere.
- Skipping liners or greasing: PB&J muffins cling harder than nostalgia.
- Overbaking: Dry muffins are a crime. Start checking at 18 minutes.
Alternatives & Substitutions
- Nut-free: Use sunflower seed butter or soy butter instead of peanut butter.
- Whole wheat: Swap half the flour for whole wheat flour for a “healthier” vibe.
- Sugar: Honey or maple syrup works, but reduce milk slightly.
- Jam flavors: Apricot, blueberry, or mixed berry all slap. IMO, raspberry is elite.
Feeling fancy? Sprinkle coarse sugar or crushed peanuts on top before baking.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes! They stay soft for 2–3 days at room temperature in an airtight container.
Can I freeze them?
Absolutely. Freeze for up to 2 months. Thaw at room temp or microwave for 15 seconds.
Can I use crunchy peanut butter?
You can—and it’s great if you like texture. Just don’t use the ultra-dry kind.
Why did my jelly sink?
Your batter may have been too thin, or the jam too runny. Thicker jam fixes this.
Can I double the recipe?
Yes. Please do. One batch disappears suspiciously fast.
Can I use margarine instead of butter?
Technically yes… but why hurt your soul like that?
Final Thoughts
These Peanut Butter Jelly Muffins are everything comforting, nostalgic, and cozy—wrapped up in one soft, fluffy bite.
They’re easy, fun, and guaranteed to make people smile after the first bite. Breakfast, snack, dessert… who’s counting?
Now go bake a batch, relive your childhood, and enjoy the fact that you turned a sandwich into a muffin. That’s growth.
