A fun , today’s PB&J Muffins are super simple to make with a fluffy and tender peanut butter crumb, crunchy sugar topping and a surprise jam filling.
PB&J Muffin Recipe
Is there any more of a classic flavor combination than PB&J?
My daughter and daycare kids can’t get enough. We’ve made PB&J French Toast, , … but this PB&J Muffin recipe is hands down their favorite.
A soft, tender peanut butter muffin with a crunchy sugar topping and melty jam center, it’s your classic PB&J taken to the next level.
I love making muffins with the kids because they are essentially foolproof. You can leave streaks of flour in the batter, you can mis-measure the ingredient slightly, and you don’t need to break out the electric mixer – yet they still turn out great! It’s a fun, cooperative activity and snack, all in one.
One tip for baking – make sure that the jam center is fully sealed within the peanut butter muffin batter before baking. If there are spots for it to leak out, it will burn. It happened with a few of our muffins, but we just ripped those pieces off the muffins as we were eating them. (The rest of the muffin is fine.)
Can you freeze these muffins? I personally wouldn’t recommend freezing the filled muffins as the jam filling will make the center of the muffins gooey. If you want to freeze the peanut butter muffins without the jam filling – that works. You can always use a syringe filler after thawing to inject a jam filling.
To freeze the unfilled muffins, place in a single layer in a ziptop freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) They can be frozen for 2 months without texture or flavor loss.
Ella helped me make this quick step-by-step video for our easy PB&J Muffin recipe – it’s perfect for getting kids excited to help you get baking (and proof of just how easy this recipe is).
Check out our quick recipe video and then don’t forget to scroll down to grab your free printable recipe for our Peanut Butter and Jelly Muffin recipe:
Peanut Butter Jam-Filled Muffins Ingredients
Tip: replace the jam with Nutella, extra peanut butter or any other filling you desire.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Cookie Scoop
- Muffin Tray
- Silicone Muffin Liners <– super easy to peel off, create less waste and are easy to clean!
- Mixing bowl
- Spatula or Electric Mixer <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
How to Make PB&J Muffins
Preheat oven to 375F
Combine the flour, salt and baking powder in a large bowl. Add the milk and eggs and stir to combine.
Add in the 2/3 cup of sugar, peanut butter and oil, and stir until just moistened. Set aside.
Line a muffin pan with 12 silicone liners and place 1 scoop of peanut butter batter to fill each liner halfway.
Use a spoon to make a small indentation to hold the jam and add 1-2 teaspoons of jam to the center of each muffin.
Top with an additional scoop of peanut butter batter and press to seal the top and bottom of the muffin together.
Sprinkle with remaining 1/4 cup sugar, optional, and then bake 15-18 minutes until an inserted toothpick comes out clean and the tops of the muffins bounce back when tapped.
Allow to cool before enjoying.
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Grab your free printable for our easy Peanut Butter & Jelly Muffin recipe:
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Yield: 11 muffins
A tender peanut butter muffin with a juicy jam filling, these super simple PB&J Muffins are a delicious twist on a classic flavor profile. A great recipe to have the kids help make or surprise them for a special snack.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 cup milk
- 2 eggs
- 2/3 cup PLUS 1/2 cup white sugar
- 1 cup Jif peanut butter
- 1/3 cup vegetable or olive oil
- 1/2 cup jam
Instructions
- Preheat oven to 375F
- Combine the flour, salt and baking powder in a large bowl. Add the milk and eggs and stir to combine.
- Add in the 2/3 cup of sugar, peanut butter and oil, and stir until just moistened. Set aside.
- Line a muffin pan with 12 silicone liners and place 1 scoop of peanut butter batter to fill each liner halfway.
- Use a spoon to make a small indentation to hold the jam and add 1-2 teaspoons of jam to the center of each muffin.
- Top with an additional scoop of peanut butter batter and press to seal the top and bottom of the muffin together.
- Sprinkle with remaining 1/4 cup sugar, optional, and then bake 15-18 minutes until an inserted toothpick comes out clean and the tops of the muffins bounce back when tapped.
- Allow to cool before enjoying.
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I hope your kids love these easy peanut butter and jam muffins as much as mine did!
For more easy breakfast recipes, check out our full collection here:
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