Peanut Butter & Jelly Oat Muffins

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A twist on a classic, these Peanut Butter & Jelly Oat Muffins are perfect for breakfast or snacks!

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Peanut butter and jelly is such a classic flavor combination. It’s fun to mix things up which is how this recipe for Peanut Butter & Jelly Oat Muffins came about!  The jelly is a fun little surprise in the middle!

Growing up I ate peanut butter and jelly sandwiches almost every single day.  Even as an adult, I eat it pretty regularly.  My oldest son has followed in my footsteps and then some!  He loves all things PBJ!  These Peanut Butter & Jelly Oat Muffins are a fun, delicious way for us to enjoy our favorite flavor combination for breakfast or dessert!

Peanut Butter & Jelly Oat Muffins

Prep!

Preheat your oven to 375°F.  Grease a muffin pan or line it with paper liners.

For this recipe you will also need 2 medium mixing bowls, a whisk, spoon, measuring cups, measuring spoons, and all of your ingredients out and ready to go!

Create!

In a medium bowl, combine the flour, oats, sugar, baking powder, and salt.  Set aside.

In a separate medium bowl, whisk together the peanut butter, milk, and eggs until blended.

Gradually add the dry mixture to the wet until everything is well combined.

Fill each paper liner about 2/3^rds of the way full.  Add a teaspoon of jelly to the top and cover with a little more batter.  The jelly sinks as the muffins bake so you want it close to the top to start with.

Top with extra oats, if desired.

Bake for 15-20 minutes, until lightly golden brown on top and baked through.

Present!

I like to use different color paper liners for each type of jelly used.  For instance, these Peanut Butter & Jelly Oat Muffins have strawberry jelly inside so I use pink paper liners.  For grape, I would use purple and for apricot I would use orange!

Enjoy!

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Peanut Butter Muffins with Jelly Filling

Peanut Butter Muffins are a fun, delicious spin on PB&J. These tender, moist muffins are loaded with peanut butter flavor and filled with a sweet jelly surprise in the center.

Course Breakfast, Dessert

Cuisine American, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 209kcal

Author Lauren Vavala

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup rolled oats
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter * I use natural
• 1 cup milk
• 2 eggs
• 1/4 cup jelly or jam of your choice

Instructions

• Preheat your oven 375°F. Line a standard muffin pan with paper liners.
• In a medium bowl, combine the flour, oats, sugar, baking powder, and salt. Set aside.
• In a separate medium bowl, whisk together the peanut butter, milk, and eggs until blended.
• Gradually add the dry mixture to the wet and stir until everything is well combined.
• Fill each paper liner about 2/3^rds of the way full (it takes about 2 1/2 tablespoons of batter per muffin).
• Add a heaping 1/2 teaspoon of jelly to the center of each muffin and cover with a little more batter ensuring that the jelly is fully covered. Top with extra oats, if desired.
• Bake for 15-20 minutes, or until lightly golden brown on top and baked through. A toothpick inserted into the center should come out clean except for some jelly.

Notes

Tips and Techniques

• You can use any flavor of jelly or jam that you like, or a variety. If using different flavors, I'd recommend also using different color paper liners to make it easy to tell them apart. For instance, for strawberry jelly, use pink paper liners. For grape jelly, use purple and for apricot, use orange.
• Be sure that the jelly is fully covered with batter or it may leak out and burn.
• Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

 

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1muffin | Calories: 209kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 169mg | Potassium: 242mg | Fiber: 2g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg