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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


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 jam


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.


-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.
All images and text ©

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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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  1. marie johson says:

    Chose this recipe specifically because of the picture. The coarse looking texture just appealed to me. Gonna try it today <3 thanks for sharing

    1. Jamie says:

      Thanks so much for stopping by, Marie! I appreciate you taking the time to comment. Happy Baking!

  2. Lydia says:

    You’re in good company. I’ve been in a PB and J phase ever since a friend gave me home-made PB as a gift, and this would be perfect to bring in to work for the upcoming 40 hour 4 day roadshow.

    1. Jamie says:

      Thanks so much for stopping by, Lydia! I appreciate you taking the time to comment. Happy Baking!