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You are here: Home / Recipes / Desserts / Muffins / Peanut Butter Muffins with Jelly Filling

Peanut Butter Muffins with Jelly Filling

Published July 23, 2020 by Lauren Vavala

Thanks for sharing!

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.

A peanut butter muffin cut in half showing the jam inside. It's on a white plate with 3 more muffins partially showing behind it on a wood table.

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Peanut butter and jelly is simply the best, classic flavor combination. It’s always fun to mix things up a little bit though, which is how this recipe for Peanut Butter 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. Both of my kids are now peanut butter and jelly addicts themselves. It’s one of their favorite lunches.

With these muffins, they are now enjoying it for breakfast and snack time too. They just love the jelly inside when they bite into one of these soft, delicious muffins. I always make a batch when it’s back-to-school time, then several more times throughout the year.

Why This Recipe Works

These muffins are fast and easy to make, and turn out moist and fluffy.

It’s a healthier muffin option due to the addition of whole grain oatmeal in the recipe. There is also no added oil or butter in this recipe.

You and your kids can enjoy them for breakfast, snack, or you can even add them to their lunch box for back to school.

How to Make Peanut Butter Muffins

What You Need To Make This Recipe

Ingredients to make peanut butter muffins in glass bowls on a white background

To make this recipe, you will need:

  • 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 without any issues)
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup jelly or jam of your choice

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

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

Create!

Dry ingredients for muffins in a glass bowl over a white background

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

Wet ingredients for muffins in a glass bowl over a white background

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

Peanut Butter Muffin batter in a glass bowl over a white background

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

Muffin batter in a muffin tin with a dollop of jelly on top of each one

Fill each paper liner about 2/3rds of the way full (it takes about 2 1/2 tablespoons of batter for each muffin).

Add a heaping 1/2 teaspoon of jelly or jam to the top.

Peanut butter muffin batter in a muffin tip topped with oats

Cover the jelly with another 1/2 tablespoon of the batter. The jelly will sink as the muffins bake so you want it as close to the top as possible to start with.

Chef’s Tip: be sure that the jelly is fully covered with batter or it may leak out and burn.

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 middle should come out clean of batter. There may be jelly on it, of course.

Present!

Close up of half a peanut butter muffin showing the jelly inside with a whole muffin right behind it

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.

FAQ’s

Can You Freeze Muffins?

Yes, you can freeze peanut butter muffins. Simply place them in a freezer bag or wrap them tightly in aluminum foil before placing them in the freezer.

Thaw at room temperature or in the microwave on a plate for approximately 30 seconds before enjoying. Use within 2-3 months for best results.

More Muffins Recipes

Here are a few more muffins recipes that you might like:

  • Blueberry Oat Muffins
  • Raspberry Muffins
  • Apple Pumpkin Muffins
  • Pumpkin Chocolate Chip Muffins
  • Oreo O’s Chocolate Cereal Muffins

More Peanut Butter Recipes

Love peanut butter? Here are some more peanut butter recipes to try:

  • Peanut Butter and Chocolate Waffles
  • Gluten Free Peanut Butter & Jelly Waffles
  • Dark Chocolate Dipped Peanut Butter Cookies
  • Chocolate Peanut Butter Rice Krispies Treats
  • Peanut Butter and Banana Egg Rolls

Love this Peanut Butter Muffins recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

2 muffins halves showing jelly inside with 3 more muffins behind it
Print

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 Harris

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 2/3rds 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

This recipe was originally published on August 16, 2017. It was updated with new images, tips, techniques, and FAQ’s in July 2020.

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Filed Under: Desserts, Muffins, Recipes

Comments

  1. Cathy Chesser says

    September 30, 2021 at 2:34 pm

    I have celiac disease. I was wondering if anyone has tried these pb&j muffins using BOB’S RED MILL 1 to 1 Gluten free flour or KING ARTHUR 1to 1.also Bob’s Red Mill gluten free oats. I also have King Arthur all purpose gluten free flour. But, I’m pretty sure that the all purpose is used for breads. I’ve been searching Google for a good gluten free pb&j muffin because who doesn’t love pb&j. So, I’ve have been buying these packaged mini pb&j mini muffins from Sam’s Club and I really like them but, a homemade fresh out of the oven piping hot muffin for breakfast MY Goodness. Anyway these sound amazing . I ‘haven’t been baking much lately. But. I think you woke my mixing heart up. Lol. Thanks for sharing 🧁🍪🎂

    Reply
    • Lauren Vavala says

      October 1, 2021 at 9:42 am

      Hi Cathy. I’ve used both of the 1 to 1 baking flours you mentioned in other recipes without any other adaptations and they’ve worked out ok so I would think these might be too. The GF oats won’t make a difference at all. The only thing I’m not sure of is how the jelly will sink/rise. I would do a test bake of just one with the jelly and see what happens. If it doesn’t work out, you can pipe the jelly into the center after baking.

      Hope this helps a little,
      Lauren

      Reply
  2. Lori Card says

    August 31, 2021 at 11:34 am

    Jam didn’t sink and instead stayed near top of muffins and leaked all over my oven. Not sure what I did wrong as went exactly by instructions, but they still tasted good just had to cut in half and add more jam where lost most of it.

    Reply
    • Lauren Vavala says

      September 6, 2021 at 12:47 pm

      Hi Lori. I’m really not sure what went wrong. I have only had the opposite problem where the filling sinks in recipes. I’m thinking maybe the muffins rose too quickly, so it might be related to oven temperature not actually being what it is set to. I’m sorry you had a mess, but glad they were still edible and tasty.

      – Lauren

      Reply
  3. Aubrey Scott Daniels says

    July 24, 2020 at 9:00 pm

    I bet they taste amazing!

    Reply
  4. Donna says

    July 23, 2020 at 3:11 pm

    Love this unique alternative to a classic peanut butter and jelly sandwich! It would be a fun breakfast treat!

    Reply
  5. Katherine Hackworthy says

    October 27, 2018 at 3:32 am

    Oooh I love your twist on the classic PB&J sandwich. Making it in muffin form is incredible!

    Reply
  6. Ellen says

    October 26, 2018 at 10:03 pm

    A favorite sandwich made into a breakfast treat! Yum!

    Reply
  7. Andrea Metlika says

    October 26, 2018 at 8:44 pm

    You had me at Peanut butter and muffin but you kicked it up by adding the Jelly! total awesomeness.

    Reply
  8. Adrianne says

    October 26, 2018 at 7:10 pm

    I am giving you a 5/5 FABULOUS muffins!!

    Reply
  9. Colleen says

    October 26, 2018 at 5:44 pm

    Peanut butter & jelly in muffin form sounds perfect! I’ll be trying these for sure.

    Reply
  10. Jenna says

    October 26, 2018 at 5:30 pm

    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!

    Reply
  11. Dannii says

    October 26, 2018 at 5:23 pm

    Peanut butter and jelly is such a classic combo. Such a good idea putting them in a muffin

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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