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Peanut Butter and Jelly Muffin Recipe

Photo by Renee Pottle

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.

Yields 12 muffins.

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

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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.

Published on Jun 5, 2019

Grit Magazine

Live The Good Life with GRIT!