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Peanut Butter and Jelly Muffins

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Adjust Servings:
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tbsp unsalted butter, melted
1 tsp pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts – finely chopped
1 cup strawberry or grape jelly or jam

Nutritional information

367.57 g
73.59 g
166.1 g
5347 mg
480 mg

Peanut Butter and Jelly Muffins

  • Veg
  • 2 hrs 40 mins
  • Serves 4
  • Easy


How to make Peanut Butter and Jelly Muffins

  • Preheat the oven to 350°
  • Line a 12-cup muffin pan with paper liners.
  • Whisk both flours, baking powder, and salt together in a large bowl.
  • Whisk 1/3 cup peanut butter, brown sugar, melted butter, vanilla, milk, and eggs in a medium bowl.
  • Stir into the flour mixture until just combined.
  • Fill each muffin cups ¾ of the way.
  • Smooth out the batter by tapping the bottom of the pan lightly on the counter.
  • Bake until the muffins are lightly browned
    • Note: a toothpick inserted into the center should come out clean after about 25 minutes.
  • Let the muffins in the pan cool for 5 minutes.
    • Remove to a rack to cool completely.
  • Scoop out a shallow hole in the middle of each muffin using a melon baller or teaspoon.
  • Melt the remaining 2/3 cup peanut butter in the microwave until it loosens up.
    • Stir halfway through.
  • Spread the peanuts on a plate.
  • Dip the top of 1 muffin in the melted peanut butter.
    • Let the excess drip off.
    • Dip in the chopped peanuts to coat.
  • Transfer to the rack.
    • Repeat with the remaining muffins.
  • Spoon a tablespoon of jelly or jam into the hole in each muffin.
  • Let set for 5 minutes.


The largest peanut butter and jelly sandwich in the world was made in Texas and weighed 1,342 pounds.

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