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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins are the perfect breakfast, snack, or even dessert. A sweet peanut butter muffin is swirled with strawberry jelly and then sprinkled with the most delicious crumb topping. Easy to make and even better to eat, these tasty muffins are kid-friendly and perfect for just about any time!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: muffin recipe, peanut butter jelly recipe, peanut butter muffin recipe
Servings: 12 muffins
Calories: 425kcal

Ingredients

Streusel topping

  • ½ cup packed light brown sugar
  • 1 tablespoon white sugar
  • teaspoons ground cinnamon
  • ¼ cup unsalted butter, melted
  • cup all-purpose flour

Muffins

  • 2 large eggs
  • ¾ cup smooth peanut butter, melted may use crunchy if you prefer
  • ¾ cup milk I used 2%
  • ½ cup unsalted butter, melted
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup strawberry jam or jelly

Instructions

  • Preheat oven to 350F. Line a 12-count muffin pan with paper liners or spray well with non-stick cooking spray. Set aside
  • To prepare streusel topping, in a medium bowl, add brown sugar, white sugar, cinnamon, melted butter, and flour. Stir to thoroughly combine. Set aside.
  • In a large bowl, beat eggs, melted peanut butter, milk, melted butter, brown sugar, and vanilla with a hand mixer or stand mixer with fitted paddle attachment until creamy, about 2 minutes. Set aside.
  • In another medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add flour mixture to peanut butter mixture, beating until just combined.
  • Spoon batter into prepared muffin cups, filling about 3/4 full. Spoon about 1 tablespoon of jam or jelly into the center of batter in each muffin cup. Sprinkle prepared streusel evenly over each muffin.
  • Bake for 20-24 minutes, or until a toothpick inserted into center of muffin comes out clean. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Muffins will keep in an airtight container for up to 5 days.

Notes

See my tips for baking these Peanut Butter and Jelly Muffins above the recipe box.
Muffin recipe from Paula Deen's Fall Baking magazine - 2017

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 53g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 242mg | Potassium: 197mg | Fiber: 2g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg