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.
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.
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!Print
- 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
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- 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.
- Stir in flours, baking powder, and salt. Mix till combined.
- 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.
- 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.