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peanut butter jelly muffins 1
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Peanut Butter Jelly Muffins

Prep Time15 minutes
Cook Time22 minutes
Cooling Time5 minutes
Total Time40 minutes

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.