Peanut Butter and Jelly Muffins

A childhood classic turned into a sweet and savory breakfast treat. These Peanut butter and Jelly Muffins will take you back in time. Have them with a glass of cold milk, and you have it made.

Peanut butter and Jelly Muffins on a black cooling rack

I’ve been craving peanut butter and jelly sandwich lately. I love making little half PB&J as a sweet treat in the afternoon, but some days I just couldn’t wait till 2pm for my PB&J. I decided to create Peanut Butter and Jelly Muffins to eat the classic combo before noon.

Peanut butter and Jelly Muffins on a black cooling rack


I found the best way to get the sweet sticky jelly into these muffins is by piping it in with a plastic baggy after the muffins have been cooled. Think of it like filling a jelly donut, but you have to create a hole first. I’ve done this with a knife and a chopstick.

I hope you love this PB&J Muffins recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Peanut butter and Jelly Muffins on a black cooling rack

Peanut Butter and Jelly Muffins

  • Author: Megan
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 12 Muffins 1x


  • 4 tablespoons unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 1 cup milk, any kind
  • 3/4 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup strawberry or grape jelly or jam


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. 
  2.  In a large bowl, cream together the softened butter and brown sugar, then mix in the eggs one a time. Lastly, mix in the milk, peanut butter, and vanilla. 
  3. Stir in flours, baking powder, and salt. Mix till combined. 
  4. Fill each liner 3/4 the way complete and cook for 20-22 min, or until a toothpick comes out clean. Let them cool for 10  min. 
  5. Make a hole at the top of the muffins using a knife that goes almost to the bottom of the muffins, then pipe in jelly. (see tips)


If you don’t have a piping bag, you can cut off the tip of a plastic pad and use that as a piping bag.


Comments are closed.