Peanut Butter And Jelly Muffins Recipe

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These tasty Peanut Butter and Jelly Muffins are a throwback to a favorite taste combination. You can eat them as a sweet snack or breakfast on the go.


Health benefits

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– 2 cups (240g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 5 tablespoons (70g) unsalted butter, melted and slightly cooled – 1/2 cup (127g) peanut butter – 3/4 cup (177ml) milk – 2 tablespoons sour cream – 2 large eggs, lightly beaten – 1 teaspoon vanilla extract – about 2 tablespoons fruit jelly, preserves, or jam (such as strawberry, grape, or raspberry) – coarse sugar, optional

Peanut Butter And Jelly Muffins Recipe

Warm the oven up to 400°F. 12 regular muffin cups should be lined with paper covers. 

Step 1

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The flour, sugar, brown sugar, baking powder, baking soda, and salt should all be mixed together with a whisk. Make a hole in the middle of the mix. 

Step 2

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Heat the peanut butter, milk, sour cream, eggs, and vanilla in a different bowl. Then, mix them together. In the well in the flour mixture, pour the milk. 

Step 3

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Stir just until the two are mixed, or until there are still a few small flour streaks. Fill up about three quarters of the way to the top of each muffin cup with batter. 

Step 4

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On top of each muffin, put 1/4 to 1/2 teaspoon of jelly. Incorporate the chocolate chips with a thin knife. Add a pinch of coarse sugar to the tops if you want. 

Step 5

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For 14 to 18 minutes, or until the muffins are golden brown and a toothpick stuck in the middle comes out clean. 

Step 6

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For 10 minutes, let the muffins cool in the pan on a wire rack. After that, take the muffins out of the pan and put them straight on a rack to cool down some more.

Step 7

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