Peanut Butter & Jelly Muffins

If you love the taste of a peanut butter and jelly sandwich, then you’re going to love these sweet peanut butter and grape jelly muffins. They’ve got protein from the peanut butter and sweetness from the jelly, what’s not to love?

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Homemade Peanut Butter and Jelly Muffins

Muffins are a great way to have homemade snacks on hand for you and your kids. They can also double as part of a healthy breakfast. Muffins are great because they’re extremely versatile, can have lots of nutrients, are portable and freeze well.

This recipe for Peanut Butter and Jelly Muffins is great because it packs all of the flavor of a traditional PB&J sandwich into a portable snack. My kids love eating peanut butter and jelly sandwiches for a lunch, but when I have a batch of these muffins made up, they can have one paired with apple slices, baby carrots, a cheese stick or grapes for a fun snacky lunch.

Additional Muffin Recipes:

Ingredients for Peanut Butter & Jelly Muffins:

• peanut butter
• vegetable oil (may sub. melted butter or avocado oil)
• sugar
• egg
• vanilla extract
• flour
• baking powder
• milk
• grape jelly (or favorite flavor)

How to Make PB&J Muffins:

Preheat the oven to 350 degrees F and line a muffin pan with liners or spray with nonstick cooking spray.

In a large bowl, beat together the peanut butter, oil, and sugar until smooth and well combined.

Add the egg and vanilla extract and beat to combine.

Pour in the flour and baking powder and beat to mix. (It will be very thick, like a dough.)

Add the milk and beat until smooth.

Fill each muffin cup 2/3 of the way full with the batter.

With a small spoon, drizzle or spread a small amount of grape jelly on top of each muffin.

Then, use a knife to swirl the jelly into the batter.

Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool completely before serving.

Print Recipe

Peanut Butter & Jelly Muffins

Protein rich peanut butter and sweet grape jelly added to a muffin batter and baked in a muffin tin in the oven until golden brown.

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time37 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: muffins

Servings: 12 muffins

Calories: 270kcal

Equipment

• 1 muffin pan
• 1 hand mixer

Ingredients

• ½ cup creamy peanut butter
• ¼ cup vegetable oil melted butter or avocado oil may also be used
• ½ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 cup grape jelly or your favorite flavor

Instructions

• Preheat the oven to 350 degrees F and line a muffin pan with liners or spray with nonstick cooking spray.
• In a large bowl, beat together the peanut butter, oil, and sugar until smooth and well combined.
• Add the egg and vanilla extract and beat to combine.
• Pour in the flour and baking powder and beat to mix. (It will be very thick, like a dough.)
• Add the milk and beat until smooth.
• Fill each muffin cup 2/3 of the way full with the batter.
• With a small spoon, drizzle or spread a small amount of grape jelly on top of each muffin.
• Then, use a knife to swirl the jelly into the batter.
• Bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool completely before serving.

Nutrition

Calories: 270kcal | Carbohydrates: 47g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 208mg | Fiber: 1g | Sugar: 24g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg