These Peanut Butter Jelly Muffins are a playful twist on the classic PB&J sandwich. Soft, tender, and lightly sweet, they have a moist peanut butter muffin base and pockets of jam in the center. They make an excellent breakfast, lunchbox treat, or an easy grab-and-go snack for busy mornings.
The combination of rich peanut butter and bright fruit jam is familiar and comforting, and these muffins capture that classic flavor in a portable baked good. The recipe is forgiving and flexible: use your preferred jam (strawberry, raspberry, mixed berry, or grape) and either creamy or crunchy peanut butter. For best results, avoid natural peanut butter brands that separate and runny oils will affect batter texture.
Step by step instructions
Below are clear, easy-to-follow instructions for making Peanut Butter Jelly Muffins. You will need a 12-cup muffin tin and liners (tulip liners are optional if you want taller muffins), two mixing bowls, a whisk, and a spatula.
Step 1 – Prep. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or use tulip liners for extra rise. Set aside.
Step 2 – Dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Set aside.
Step 3 – Wet base. In a large bowl, combine 3/4 cup creamy peanut butter, 3/4 cup dark brown sugar, 1/4 cup white sugar, and 1/2 cup oil. Whisk until smooth and well combined.
Step 4 – Add eggs and flavor. Add 2 large room-temperature eggs and 1 tbsp vanilla to the peanut butter mixture. Whisk for another minute until incorporated.
Step 5 – Add dairy. Stir in 3/4 cup full-fat sour cream and 1/4 cup milk until the batter is smooth. Scrape the sides of the bowl with a spatula as needed.
Step 6 – Combine. Gently fold the dry ingredients into the wet ingredients just until combined. Stop as soon as the batter is smooth and soft — do not overmix, or the muffins may become dense.
Step 7 – Layer with jam. Fill each liner about halfway with batter. Spoon roughly 1/2 teaspoon of jam into the center of each muffin and gently swirl it into the batter. Add more batter to fill nearly to the top, and finish with a small dollop or swirl of jam on the surface for a visible jam ribbon.
Step 8 – Bake. Bake in the preheated oven for 25–35 minutes, or until a toothpick inserted into the muffin (avoiding any jam pockets) comes out clean or with just a few moist crumbs. Remove from the oven and let cool for a few minutes in the pan, then transfer to a rack to cool completely.
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup full-fat sour cream, room temperature
- 1/4 cup milk
- 3/4 cup creamy peanut butter (or crunchy)
- 1/2 cup oil
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 1/2 cup strawberry jam (or your preferred jam)
Equipment
- Muffin tin (12 cups)
- Muffin liners (regular or tulip)
- Mixing bowls (two)
- Whisk and spatula
- Cookie scooper or spoon for portioning
FAQ
How should I store these muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat briefly before serving if desired.
Can I use natural peanut butter?
Avoid natural runny peanut butter for this recipe; its separated oil can make the batter too loose. Use standard creamy or crunchy peanut butter for proper texture and rise.
What jam works best?
Any jam or preserves will work. Strawberry is classic, but raspberry, mixed berry, or grape are all great choices. If your jam is very thick, warm it slightly to make it easier to swirl.
Can I freeze them?
Yes. Once completely cooled, place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Can I add mix-ins?
Yes — chopped peanuts, mini chocolate chips, or a sprinkle of coarse sugar on top before baking are nice additions. Fold any add-ins in gently so you don’t overwork the batter.
Notes
Peanut butter: Creamy or crunchy both work. Do not use runny natural peanut butter.
Jam: Warm thick jam slightly to make it easier to swirl. This recipe is versatile and adapts easily to many flavors.
Nutrition (approx.)
- Servings: 12 muffins
- Calories: ~330 kcal per muffin
- Carbohydrates: ~38 g
- Protein: ~6 g
- Fat: ~18 g
If you enjoyed this recipe, save it for later or try other jam flavors to customize to your taste. These muffins are a simple, satisfying way to enjoy peanut butter and jelly in a new form.