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Peanut Butter and Jelly Muffins

If you like peanut butter and jelly, you’re in for a memorable treat with these peanut butter and jelly muffins. Start your day with one of the best flavor combinations invented.

Peanut Butter and Jelly Muffins

There’s quite possibly nothing more classic than a peanut butter and jelly sandwich.  It’s the sandwich each of my boys packed into their very first school lunch boxes.  Peanut butter is one of the few things I would eat as a picky kid.  It’s the thing I eat still eat by the spoonful today.

Peanut butter is my superfood.  Everyone knows it’s a lunch favorite.  Most of us know it makes to-die-for desserts.  As in ooey gooey peanut butter brownie cups.  And now, peanut butter has become one of my breakfast addictions.

The boys and I made these on a rainy spring morning.  My little guys took a bite and exclaimed, “Yum – these taste like peanut butter!”  It’s quickly become one of their favorite recipes with peanut butter!


These peanut butter and jelly muffins are a major breakfast treat.  Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.


These peanut butter and jelly muffins are remarkably hearty and delish.  It’s a super satisfying breakfast on the go, as Hubby will attest to.  These are not dainty; rather, they are dense and moist.  Just the way you’d expect peanut butter muffins to be.  The fruit preserves are wonderfully sweet and flavorful in the muffins.  I use real preserves rather than jelly, but jelly sounds better for a title.

If you love big peanutty flavor, you’ll enjoy this one.  Happy baking!

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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

5 from 1 vote
These muffins are reminiscent of a PBJ. Moist, dense, and supremely satisfying.
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 12 large muffins
Author: Amy Dong


  • 2 cups all purpose flour
  • ½ cup white sugar
  • 3 ½ tsp baking powder
  • ½ tsp table salt
  • 1 cup chunky peanut butter
  • 2 TB cold, salted butter
  • 2 large eggs, room temp
  • 1 cup whole milk, sit out for 10-15 min
  • 1 jar fruit preserves or jelly
  • powder sugar for sprinkling


  • Set oven to 350F and line muffin cups with paper liners.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated.
  • In a small bowl, beat together the eggs and milk. Stir egg/milk mixture into the flour mixture just until evenly moistened. Fill lined muffin cups halfway. Drop in about a tablespoon of fruit preserves/jelly over each muffin cup. Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.
  • Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached. Cool muffins completely. Sprinkle with powdered sugar upon serving, if desired.

Nutrition (per serving)

Calories: 268kcal | Carbohydrates: 32g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 358mg | Potassium: 238mg | Fiber: 3g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 2mg
Course: Breakfast or Snack, Dessert
Cuisine: American
Method: Bake

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