Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins are the perfect breakfast, snack, or even dessert. A sweet peanut butter muffin is swirled with strawberry jelly and then sprinkled with the most delicious crumb topping. These tasty muffins are kid-friendly and perfect for just about any time!
It’s peanut butter jelly time!
Anyone remember that song?
Just me?
Anyways…you know I’m all about the peanut butter recipes around here. From these Chocolate Chunk Peanut Butter Cup Cookies to those Peanut Butter Banana Energy Bites and these Chocolate Cupcakes with Peanut Butter Frosting, I love it all.
Peanut butter goes so well with just about everything…am I right?
And today, I’m pairing it with a classic ingredient: jelly! That’s right…this peanut butter and jelly muffin recipe just might be my best muffin creation yet. And that’s saying a lot, friends.
Since I love peanut butter and jelly sandwiches, I thought this would be such a fun twist!
Peanut Butter and Jelly Muffins are the perfect breakfast, snack, or even dessert. A sweet peanut butter muffin is swirled with strawberry jelly and then sprinkled with the most delicious crumb topping. These tasty muffins are kid-friendly and perfect for just about any time!
And if you’re on the hunt for school snacks for kids, then these peanut butter muffins will hit the spot. Soft, moist, bursting with a sweet jelly middle and a decadent streusel topping, this is pretty much the best peanut butter and jelly muffin. I dare you to find a better one!
How to make Peanut Butter and Jelly Muffins:
- A mixture of eggs, melted peanut butter (I used creamy, but crunchy will also work), milk, melted butter, brown sugar, and vanilla are mixed until creamy.
- Then, you’ll whisk together the dry ingredients: flour, baking soda, salt, cinnamon and nutmeg.
- Gradually add the flour mixture to the peanut butter mixture, beating until just combined. Be careful not to overmix, as that will result in dense muffins (we’re looking for a light and fluffy texture).
- Now for the jelly! I used strawberry jelly, but any kind of jam or preserves will work. Spoon about one tablespoon into the center.
- After your muffin cups are filled, it’s time to make that buttery streusel topping. Stir together brown sugar, white sugar, cinnamon, melted butter, and flour. Sprinkle on top of the muffins and then pop them into the oven.
Baking tips for these Peanut Butter and Jelly Muffins:
- Be sure to grease your muffin cups with non-stick cooking spray or line with paper or foil liners.
- Fill your muffin tins about 3/4 of the way full with batter. You don’t want to fill it more than this, as you still have to add the jelly or jam.
- When the muffins are baking, the jelly might bubble up and spread onto the tops of the muffin tine. That’s ok! I promise it will peel off easily once cooled.
- Don’t forget that streusel topping! It gives this peanut butter muffin recipe the perfect finishing touch!
How long will these Peanut Butter and Jelly Muffins last?
- You can store these muffins in an airtight container at room temperature for up to five days.
- These muffins also freeze beautifully. Simply store them in a large ziploc bag or other freezable container for up to three months. When ready to eat, thaw at room temperature. Pop them into the microwave for an extra sweet treat!
Looking for more peanut butter recipes? I’ve got you covered!
- Peanut Butter Chocolate Chip Skillet Cookie
- Peanut Butter Oatmeal Cookies
- Peanut Butter Fluff
- Crunchy Peanut Butter Cookies
- Peanut Butter Banana Baked Oatmeal Cups
- No Bake Snickers Peanut Butter Bars
Peanut Butter and Jelly Muffins
Ingredients
Streusel topping
- ½ cup packed light brown sugar
- 1 tablespoon white sugar
- 1½ teaspoons ground cinnamon
- ¼ cup unsalted butter, melted
- ⅔ cup all-purpose flour
Muffins
- 2 large eggs
- ¾ cup smooth peanut butter, melted, may use crunchy if you prefer
- ¾ cup milk, I used 2%
- ½ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 2 teaspoons vanilla bean paste, or vanilla extract
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup strawberry jam or jelly
Instructions
- Preheat oven to 350F. Line a 12-count muffin pan with paper liners or spray well with non-stick cooking spray. Set aside
- To prepare streusel topping, in a medium bowl, add brown sugar, white sugar, cinnamon, melted butter, and flour. Stir to thoroughly combine. Set aside.
- In a large bowl, beat eggs, melted peanut butter, milk, melted butter, brown sugar, and vanilla with a hand mixer or stand mixer with fitted paddle attachment until creamy, about 2 minutes. Set aside.
- In another medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add flour mixture to peanut butter mixture, beating until just combined.
- Spoon batter into prepared muffin cups, filling about 3/4 full. Spoon about 1 tablespoon of jam or jelly into the center of batter in each muffin cup. Sprinkle prepared streusel evenly over each muffin.
- Bake for 20-24 minutes, or until a toothpick inserted into center of muffin comes out clean. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Muffins will keep in an airtight container for up to 5 days.
