
I have a thing for peanut butter and jelly. Although thing may not exactly be the right word – obsession may be a little more accurate.
In recent weeks, PB&Js have been my go-to dinner and although this may seem a wee bit shocking, I’d gladly forgo a steak for two slices of multi-grain bread slathered with Skippy Natural Super Chunk and seedless strawberry jam. Seedless is key, guys. Who wants to ruin the PB&J experience by having to pick tiny seeds from your teeth? Not this girl.
Excessive PB&J eating habits aside, I’ve also grown quite fond of this combination in baked good form too. Whether we’re talking peanut butter and jelly cupcakes, cookies, or bars, this combo pretty much equals baked goods bliss in my brain. So naturally my mind went to peanut buttery muffins filled with sweet jam. Seriously, grab-and-go breakfast at its finest.

And since I do everything in excess, I topped these Peanut Butter and Jelly Muffins with a glaze. Why? Well, let’s face it – I like my muffins to be all glisteny, but it’s totally not necessary. In fact, we actually preferred the non-glazed version.
Please tell me I’m not alone in my PB&J addiction?
Peanut Butter and Jelly Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Ingredients:
2 cups Gold Medal all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup peanut butter, creamy or crunchy
1 large egg
1 cup whole milk
2 teaspoons pure vanilla extract
jelly or jamDirections:
1. Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, or spray each well with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the flour, sugar, baking powder and salt.
3. Add peanut butter, and mix on medium speed until well combined and crumbly.
4. In a medium bowl, whisk together the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.
5. Using a medium cookie scoop (1 1/2 tablespoons) add muffin batter to prepared muffin wells. Next, place 2 teaspoons of your favorite jam or jelly in the center of the muffin batter and top with another scoop (1 1/2 tablespoons) of muffin batter. If necessary, use a spoon or knife to gently spread batter to cover the jam.
6. Bake preheated oven for 22-25 minutes.
Notes:
-Muffins are best served the day they are made, but they will store in an airtight container at room temperature for one day.
-I chose not to include the glaze information with this recipe, because we far preferred them without the this additional step.
Disclosure
This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America’s flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.
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{ 25 comments… read them below or add one }
Me too! I’m all for peanut butter and jelly.
If anyone could make PB&J look glamorous… it’s you! These look delicious!
Oh my!! These sound unreal. What an awesome idea!
PB&J… omg! Can’t wait to try these!
I could totally eat pb&j for lunch everyday! These look yummy!
Oh, that looks lovely. What a good idea to bake the jam right inside rather than spreading it on after!
Also, my dad always has Christmas Eve at his house and two years ago the dinner was peanut butter and jelly sandwiches. There was an almost reverent silence in the room as we all sat there and rediscovered how perfectly delicious those things can be. Ahh, wish I had one now.
Its actually been a long time since I had the combo! I need to go get some jelly and make some of these though! Suddenly I have a huge craving for pb&j
Oh no, you’re not alone. I eat PB&J (various jams, depending on my mood) and pretzels for lunch fairly often. It’s been my favorite since I was young. Yummy. Muffins look awesome!! This one is going on the “to make” list!!
I’ve got to have one of these for breakfast TOMORROW! Love the combo PB&J! I make my own PB because here it’s hard to find it and when you do… guess what? The price is extorsive! So I’ve been making mine for the past 5 years. I’ve never tried seedless jam though – think I never saw it in the supermarket, so… one more thing to learn to cook!
Yum, these sound so good! Love that classic combination!
Ahhh pb&j….always a classic!! Love these!!
I’m totally in a PB&J phase right now – these look delicious! Can’t wait to try em!
I need to make these! They are perfect for a little kid Birthday party!
Yumm, I have one more jar of homemade raspberry chocolate jam that is going in these muffins….
Oh you are soooooo not alone on the PB&J addiction. I probably average 300 PB&Js a year, at least! Bit it has to be honey whole wheat bread, with jif creamy peanut butter and smuckers grape jelly <3
You’re not alone with your love for PB! I just wrote a cookbook with 100 PB Recipes and cannot get enough of it!
I love today’s Natl Holiday and love the recipe. And the glaze..mmmm, so good!
Wow, your cakes looks amazing, kind of hungry! I just made som “High heel cupcakes” that i posted on my blog, have you ever tried that?
Yes! I could eat PB&J for breakfast, lunch and dinner! These muffins would be perfect for breakfast or a snack in between. They look and sound delicious!
This is the perfect recipe for my daughter’s preschool group! PB is the best! Thanks for sharing
I love the look of these muffins! Who doesn’t love PB?!
Yum, these look delicious! My entire family absolutely loved your PB&J cupcakes too – my hubby couldn’t stop saying “mmmm – so good” while he was gobbling them all up. Thanks so much for sharing!
I am obsessed with peanut butter and jelly! These look amazing!
These look amazeballs. Bravo!
We’re PB&J lovers at our house too! Just made some banana/PB/rasp muffins this wknd too (http://kaleeats.blogspot.ca/2013/03/banana-pb-raspberry-muffin-giveaway.html)
I think we’ll give your recipe a try this wknd with the kids. Looks yummy.
I can relate to the pbj dinner on MANY a nights of my 31 years lol. It’s very satisfying with a glass of chocolate milk
These are delicious, this recipe is in my queue. I know my kids would love them too, thanks!