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.
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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
To make this recipe, you will need:
- 1 1/2 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 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!
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 (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.
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!
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
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Peanut Butter Muffins with Jelly Filling
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.
Nutrition
This recipe was originally published on August 16, 2017. It was updated with new images, tips, techniques, and FAQ’s in July 2020.
