Peanut Butter and Jelly Muffin Recipe

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by Renee Pottle
15-17 minutes COOK TIME


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 3/4 cup peanut butter
  • 3/4 cup milk
  • 2 large eggs
  • 1/4 cup jam or preserves


  • Preheat oven to 400 F. Grease a 12-cup muffin tin; set aside.
  • In a large bowl, whisk together flour, sugar, and baking powder.
  • Using a pastry blender, cut in peanut butter until mixture resembles coarse crumbs.
  • Stir in milk and eggs.
  • Fill each muffin cup half full with batter. Top with about 1 teaspoon of jam. Finish filling muffin cups with remaining batter.
  • Bake for 15 to 17 minutes, or until lightly browned. Serve warm.

This recipe has been a family favorite for three generations. It’s the recipe I make for potlucks, long road trips, and grandchildren’s lunches.

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Renee Pottle is a freelance writer and author. She writes about food preservation, food businesses, and gardening from her home in Kennewick, Washington.