Peanut Butter and Jelly Muffins
These delicious Peanut Butter and Jelly Muffins combine the rich, nutty taste of peanut butter with the sweetness of jelly in a soft, fluffy muffin! Perfect for breakfast or snacks, these muffins are a delicious twist on a classic favorite!
Servings 12 muffins
Calories 360kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt I used fine sea salt
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs room temperature
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ¼ cup coconut oil or canola oil
- ¾ cup jam jelly or preserves - your choice of flavor
Instructions
- Preheat oven to 375ºF. Line a muffin tin with baking cups or spray with cooking spray. Set aside.
- Combine flour, salt, baking powder, and sugar in the bowl of your mixer.2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, ½ cup granulated sugar
- Stir in peanut butter until crumbly.1 cup creamy peanut butter
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and coconut oil.2 large eggs, 1 cup whole milk, 1 tablespoon vanilla extract, ¼ cup coconut oil
- Pour egg mixture into the peanut butter mixture and mix on low speed just until combined.
- Fill each muffin cup halfway with batter, it will be thick.
- Make a small well in the center with the back of a spoon and spoon in one tablespoon of jam into the center.¾ cup jam
- Spoon the remaining batter on top of the jam in each muffin cup.
- Bake muffins for 18 to 20 minutes or until edges of muffins start to turn a light golden color.
- Let muffins cool slightly before serving.
Notes
Storage Information
Room Temperature: For optimal freshness, store your muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: If you want to extend the shelf life of the muffins, you can store them in the refrigerator in an airtight container for up to 5 days.
Freezer: These muffins freeze beautifully! Let them cool completely before placing them in a freezer-safe bag. For added protection against freezer burn, wrap each muffin individually in plastic wrap before bagging. Enjoy them whenever a craving strikes by thawing overnight in the refrigerator.
Nutrition
Calories: 360kcal | Carbohydrates: 45g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 316mg | Fiber: 2g | Sugar: 22g | Vitamin A: 75IU | Vitamin C: 1.9mg | Calcium: 87mg | Iron: 1.7mg
