A twist on a childhood classic. These delicious peanut butter-flavored muffins are light, fluffy, and topped with sweet swirled strawberry jelly. These peanut butter and jelly muffins are so easy to make and are perfect to serve for breakfast or dessert.
Why You Will Love This Recipe
- Easy to make: These pancakes are so easy to make and they are done in less than an hour!
- Full of peanut butter flavor: These rich and flavorful PB&J muffins are bursting with warm peanut butter and deliciously sweet strawberry jelly.
- Great leftovers: You will love the soft and melt-in-your-mouth texture of peanut butter and jelly muffins. They will stay moist and soft for several days
What Do You Need to Make Peanut Butter and Jelly Muffins?
- Flour: For this recipe, you need all-purpose flour.
- Peanut butter: Use smooth peanut butter instead of crunchy.
- Strawberry jelly: Use jam or jelly of your choice. I have used strawberry jam for this recipe.
- Baking powder: Baking powder causes muffins to rise. Using the right amount of baking powder in cakes and muffins is very important.
- Vegetable oil: Vegetable or sunflower oil makes the texture of muffins soft and moist.
- Egg: In this recipe, only 1 egg is used.
- Granulated sugar: Adds sweetness and moisture to the muffins.
- Vanilla extract: Like all muffins and cakes that we bake, vanilla extract is essential.
- Buttermilk: Buttermilk adds extra tenderness, moistness, and flavor to the muffins.
How to Make Peanut Butter and Jelly Muffins?
- Before starting, gather the ingredients and place them on the countertop. Measure the required ingredients accurately. Make sure that all your ingredients are at room temperature and fresh.
- Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases.
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, mix the egg, oil, sugar, and vanilla extract with an electric mixer until light and smooth.
- In the next step, add buttermilk and peanut butter and mix for another 2 minutes.
- Add the dry ingredients to the bowl of wet ingredients and mix with a spatula until smooth.
- Spoon batter into paper cases and spoon about 1 teaspoon of strawberry jelly or jam on each muffin.
- Use a knife or toothpick to create a swirl.
- Bake for 15-20 minutes until golden brown.
Did you like the peanut butter and jelly muffins recipe? Try my banana muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 ½ cups all-purpose flour
- 1/2 cup smooth peanut butter
- 1/2 cup seedless strawberry jam
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- 80g granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
Step 1
Before starting, gather the ingredients and place them on the countertop. Measure the required ingredients accurately. Make sure that all your ingredients are at room temperature and fresh.
Step 2
Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases.
Step 3
In a large bowl, combine flour, baking powder, and salt.
Step 4
In another bowl, mix the egg, oil, sugar, and vanilla extract with an electric mixer until light and smooth.
Step 5
In the next step, add buttermilk and peanut butter and mix for another 2 minutes.
Step 6
Add the dry ingredients to the bowl of wet ingredients and mix with a spatula until smooth.
Step 7
Spoon batter into paper cases and spoon about 1 teaspoon of strawberry jelly or jam on each muffin.
Step 8
Use a knife or toothpick to create a swirl. Bake for 15-20 minutes until golden brown.
