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 2/3rds 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 & Jelly Oat Muffins
Ingredients
- 1 1/2 Cups all purpose flour
- 1/2 Cup rolled oats
- 1/2 Cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp 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 degrees 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 until everything is well combined.
- Fill each paper liner about 2/3rds 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.
Katherine Hackworthy says
Oooh I love your twist on the classic PB&J sandwich. Making it in muffin form is incredible!
Ellen says
A favorite sandwich made into a breakfast treat! Yum!
Andrea Metlika says
You had me at Peanut butter and muffin but you kicked it up by adding the Jelly! total awesomeness.
Adrianne says
I am giving you a 5/5 FABULOUS muffins!!
Colleen says
Peanut butter & jelly in muffin form sounds perfect! I’ll be trying these for sure.
Jenna says
YES! Can not wait to make these. I was also super obsessed with peanut butter and jelly sandwiches and eat PB + J on english muffins every day!!
This will be an easy and much needed transition!
Dannii says
Peanut butter and jelly is such a classic combo. Such a good idea putting them in a muffin