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Peanut butter and Jelly Muffins on a black cooling rack

Peanut Butter and Jelly Muffins

  • 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.

  • Author: Megan
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes