Peanut Butter and Jelly Muffins are soft peanut butter muffins swirled with sweet jelly for a fun twist on the classic PB&J. Quick muffins! A Simple, Fun Muffin Recipe These Peanut Butter and Jelly Muffins are soft, tender, and are packed with rich peanut butter flavor and sweet swirls of jam baked right inside. These muffins are easy to whip up quickly and make the perfect breakfast, snack, or lunchbox treat that both kids and adults will enjoy. Frequently Asked Questions: How do I properly measure flour for muffins? Properly measuring flour is key to avoiding dry, dense muffins. Instead of scooping the measuring cup directly into the flour (which packs it down), use a spoon to fluff the flour in the container first. Then spoon it into your measuring cup and level it off with the back of the blade of a knife. This prevents over measuring flour, which is one of the most common reasons homemade muffins turn out dry. Why aren’t my muffins tender? Do not over mix the batter after adding the dry ingredients or your muffins won’t be as tender. And, as just discussed above, don’t over measure your flour. Can I use a cake mix instead? Yes, you can! A peanut butter-based cake mix batter would work well here. You could use a peanut butter cake recipe (like my Peanut Butter Bomb Cake batter, minus the frosting and extras) and layer the jelly in the center and on top just like this muffin recipe. It’s an easy shortcut option if you prefer using a mix. Can I use crunchy or all natural peanut butter? Yes, you can use crunchy peanut butter if you’d like a little texture in your muffins. However, avoid using all-natural peanut butter that separates. It tends to make the muffins drier and more crumbly. A no-stir variety like Jif or Skippy works best for soft, tender muffins. How do I know when the muffins are done baking? Insert a toothpick into the muffin portion, not directly into a pocket of jelly. The toothpick may have some jam on it, but it should not have wet batter. The tops should be set and lightly golden. How do I store leftover muffins? Store fully cooled leftovers in an airtight container for up to 3-4 days.  Can I freeze Peanut Butter and Jelly Muffins? Freeze fully cooled leftovers in a freezer bag for up to 2 months. Ingredients Needed: (See Recipe Card Below For The Full Recipe) all-purpose flour– spoon and leveled. If you need a reminder on how to do this, check out the Frequently Asked Question section above. This is the best way to measure if you don’t have a kitchen scale to ensure you aren’t over measuring the flour and come out with dry muffins. granulated sugar baking powder – do a quick check with your baking powder and make sure it is not expired. A lot of us buy baking powder and it sits in our pantry for years and we don’t realize it has expired. If you wonder why your baked goods aren’t rising well or are coming out hard, this is why. salt whole milk- Warm (not hot) milk helps it mix together easier. You need to get the wet ingredients completely combined and if your ingredients are cold, you will have a lot harder time doing this. You want the fat in the whole milk as that helps with keeping the muffin moist. creamy peanut butter– If you use all-natural peanut butter your muffins will be drier and crumblier. I recommend using peanut butter that doesn’t separate when sitting like Jif or Skippy.  vegetable or canola oil – you can use the oil you prefer here but my go-to are always vegetable or canola. large eggs– room temperature so they mix easier vanilla extract grape jelly– any flavor can be used. For the classic taste of PB&J use strawberry or grape jelly.  You can use jam, jelly, or preserves for this recipe.  How To Make Peanut Butter and Jelly Muffins: Line 2 cupcake tins with liners and preheat the oven to 375 F. In a mixing bowl whisk together the flour, sugar, baking powder and salt. In a separate mixing bowl, use a hand mixer to mix together the milk, peanut butter, oil, eggs, and vanilla extract until well combined. Add the dry ingredients into the peanut butter mixture and use a wooden spoon to mix until just combined.  Fill each cupcake liner 1/3 full of batter. Add about 1-1.5 teaspoons of jelly on top of the batter followed by enough batter to fill the tin about 2/3 full. Dollop an additional 1 teaspoon of jelly on top of the batter. Use a toothpick to swirl the jelly on top around a bit.  Bake for 15-18 minutes or until a toothpick inserted comes out clean. (jam may stick to it but the muffin itself should not have wet batter on the toothpick) Remove from the oven and let sit on a wire cooling rack in the muffin tin for 5 minutes before removing the muffins to a finish cooling on the wire cooling rack.  Craving More Recipes?  McGriddle Muffins Lemon Blueberry Muffins Zucchini Chocolate Muffins Apple Streusel Muffins Milk Chocolate Chip Muffins Print Peanut Butter and Jelly Muffins Peanut butter muffins with jelly packed inside. Course Breakfast, Brunch, Dessert, Lunch, SnackCuisine American Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 24 Calories 213kcal Author Brandie Skibinski Ingredients2 cups all-purpose flour (spoon and leveled)1 cup granulated sugar1 Tablespoon baking powder¼ teaspoon salt1 cup whole milk, warm (see notes below)1 cup creamy peanut butter ⅓ cup vegetable or canola oil2 large eggs (room temperature)1 teaspoon vanilla extract1 cup grape jelly (any flavor can be used) InstructionsLine 2 cupcake tins with liners and preheat the oven to 375 F.In a mixing bowl whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 Tablespoon baking powder and ¼ teaspoon salt. In a separate mixing bowl, use a hand mixer to mix together 1 cup whole milk, warm, 1 cup creamy peanut butter , 1/3 cup vegetable or canola oil, 2 large eggs and 1 teaspoon vanilla extract.Add the dry ingredients into the peanut butter mixture and use a spoon to mix until just combined. Fill each cupcake liner 1/3 full of batter. Add about 1-1.5 teaspoons of grape jelly on top of the batter followed by enough batter to fill the tin about 2/3 full. Dollop an additional 1 teaspoon of grape jelly on top of the batter. Use a toothpick to swirl the jelly on top around a bit. Bake on the middle rack for about 15-18 minutes or until a toothpick inserted comes out clean (jam may stick to it but the muffin itself should not have wet batter on the toothpick.)NOTE: Oven times can vary so please go by doneness NOT just by time. Remove from the oven and let sit on a wire cooling rack in the muffin tin for 5 minutes before removing the muffins to a finish cooling on the wire cooling rack. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Warm milk and room temperature eggs helps the batter mix together much, much easier. It is not absolutely necessary though. To warm the milk, just pop it into the microwave for a few seconds at a time. You don’t want it to boil, just slightly warm to the touch.  NutritionCalories: 213kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Sodium: 85mg | Fiber: 1g | Sugar: 17g