Peanut Butter And Jelly Muffins Recipe
PB & J has quite a history and has gone through many stages of popularity and reinvention. What started out as a high society delicacy became a soldier's meal in World War II, then moved on to become the iconic and greatly beloved lunch box staple we know today. With these muffins, we take the classic pairing and transform it into a bakery-style breakfast or snack that is sure to please just about anyone.
These muffins are rich and nutty with touches of strawberry jam inside and dolloped on top. My favorite part about these muffins is the buttery crumb topping that just involves simple, wholesome ingredients and a few minutes to throw together. It finishes the muffins off with a subtle cinnamon-spiced crunch in every bite. For the batter, I have found that melting the peanut butter on the stove with the butter eliminates uneven distribution in the muffins and is also much easier to stir. This is a handy recipe to make on the weekend, so your family can grab and go all week. They're perfect for an after-school snack, but they're sweet and special enough that they also make a great stand-in for dessert.
Gather the ingredients for peanut butter and jelly muffins
To make this recipe, you, of course, will need peanut butter and jam or jelly. I'm using smooth peanut butter here, but crunchy-style adds more texture and is a nice alternative. Almond butter or cashew butter can be substituted for standard peanut butter with little to no distinction. To make the recipe nut-free, go with sunflower seed butter. Strawberry jelly is the most classic, but all other types can be used instead. You'll need unsalted butter for this recipe, along with an egg and milk. Dairy-free versions of all 3 will work fine in this recipe. There are lots of baking basics needed for this recipe, like all-purpose flour, light brown sugar, granulated sugar, baking soda, ground cinnamon, vanilla extract, and salt.
Step 1: Preheat the oven
Preheat the oven to 350 F
Step 2: Line a muffin tin
Line a 12-cup muffin tin with paper liners.
Step 3: Add ingredients for the crumb topping to a bowl
To make the crumb topping, in a medium bowl, whisk the melted butter, brown sugar, granulated sugar, cinnamon, and salt for 1 to 2 minutes until the sugar starts to dissolve.
Step 4: Stir in the flour
Stir in the flour with a fork until large crumbs form, then set aside.
Step 5: Melt the peanut butter and butter
To make the muffin batter. In a small saucepan over low heat, melt the peanut butter and butter, stirring constantly, until smooth, then remove from the heat and let cool slightly.
Step 6: Combine the dry ingredients
In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 7: Combine the wet ingredients
In a large bowl, whisk the egg, brown sugar, and vanilla until smooth.
Step 8: Add the peanut butter mixture
Whisk in the peanut butter mixture until smooth.
Step 9: Add the dry ingredients
Stir in the flour mixture until almost combined; the batter will be very thick.
Step 10: Add the milk
Add the milk and stir just until a batter forms, without overmixing.
Step 11: Add batter to the liners
Scoop the batter into the liners, filling each ¾ full.
Step 12: Add jam on top
Swirl 1 tablespoon of jam onto the top of each muffin.
Step 13: Add the crumb topping
Press a generous amount of crumb topping onto each muffin.
Step 14: Bake the muffins
Bake for 22-25 minutes, until the crumb is golden.
Step 15: Cool the muffins
Cool in the pan for 10 minutes.
Step 16: Add dollops of jelly
Add dollops of jelly on top of the muffins before serving.
What can I serve with peanut butter and jelly muffins?
Peanut Butter And Jelly Muffins Recipe
Enjoy your PB&J in muffin form with our rich, nutty muffins that are filled with strawberry jam and sprinkled with a sweet cinnamon-spiced crumb topping.
Ingredients
- For the crumb topping
- 5 tablespoons unsalted butter, melted
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- For the muffin batter
- ¾ cup creamy peanut butter (not natural)
- 6 tablespoons unsalted butter
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- ¾ cup milk
- ¾ cup strawberry jam, stirred until loose
Directions
- Preheat the oven to 350 F
- Line a 12-cup muffin tin with paper liners.
- To make the crumb topping, in a medium bowl, whisk the melted butter, brown sugar, granulated sugar, cinnamon, and salt for 1 to 2 minutes until the sugar starts to dissolve.
- Stir in the flour with a fork until large crumbs form, then set aside.
- To make the muffin batter. In a small saucepan over low heat, melt the peanut butter and butter, stirring constantly, until smooth, then remove from the heat and let cool slightly.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, whisk the egg, brown sugar, and vanilla until smooth.
- Whisk in the peanut butter mixture until smooth.
- Stir in the flour mixture until almost combined; the batter will be very thick.
- Add the milk and stir just until a batter forms, without overmixing.
- Scoop the batter into the liners, filling each ¾ full.
- Swirl 1 tablespoon of jam onto the top of each muffin.
- Press a generous amount of crumb topping onto each muffin.
- Bake for 22-25 minutes, until the crumb is golden.
- Cool in the pan for 10 minutes.
- Add dollops of jelly on top of the muffins before serving.
Nutrition
| Calories per Serving | 436 |
| Total Fat | 20.0 g |
| Saturated Fat | 8.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 45.0 mg |
| Total Carbohydrates | 57.8 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 29.9 g |
| Sodium | 205.4 mg |
| Protein | 7.7 g |
How should I store these muffins, and can I freeze them?
When storing the muffins, make sure they are completely cooled before putting them in an airtight container. If they go into a container while they are still warm, it will trap the steam, the bottoms will get soft, and the crumb topping will lose its crispness. It's a good idea to place a paper towel in the bottom and top of the container to absorb any extra moisture. Once they are sealed up, you can leave them at room temperature, and they will last for 2 days. If you refrigerate them, they will last for up to a week.
The muffins freeze nicely and can last in the freezer for up to 3 months. The best way to freeze them is to lay the muffins on a sheet pan, cover them, and freeze them individually for an hour. Once they are mostly frozen, put them in a zip-top bag or freezer container so they are easy to pull out for a grab-and-go snack.
Can I make mini muffins or a loaf instead?
This peanut butter and jelly muffin recipe converts nicely to both mini muffins or a larger loaf. To make mini muffins, pull out a mini tin and spray it well or use mini liners. You'll want to fill the cups about ¾ of the way full and use about 1 teaspoon of jam before pressing on a small amount of crumb topping. If the topping has larger clumps, you can easily break those down with a spoon. For baking, use the same temperature, but because of the smaller size, they will bake quicker and be done in about 12 minutes. Check them with a toothpick to see if it comes out clean before turning off the oven.
To bake this recipe in a loaf pan, use parchment paper to line the pan, and a little overhang is helpful to lift the loaf out for cutting. Fill the loaf pan and spread the batter so it's flat and even on top. I like using an offset spatula for things like this. Add a layer of jam across the top, then the streusel, then bake the loaf for 55-65 minutes. If you are seeing too much browning, tent some foil over the pan for the remainder of the cook time.