Peanut Butter and Jelly Muffins

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


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.


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.

32 Responses to “Peanut Butter and Jelly Muffins”

  1. Dee — February 27, 2013 at 11:14 pm

    Me too! I’m all for peanut butter and jelly.


  2. Glory/ Glorious Treats — February 28, 2013 at 2:46 am

    If anyone could make PB&J look glamorous… it’s you! These look delicious!


  3. Katrina @ Warm Vanilla Sugar — February 28, 2013 at 8:59 am

    Oh my!! These sound unreal. What an awesome idea!


  4. Holiday Baker Man — February 28, 2013 at 9:16 am

    PB&J… omg! Can’t wait to try these!


  5. Nancy P.@thebittersideofsweet — February 28, 2013 at 9:40 am

    I could totally eat pb&j for lunch everyday! These look yummy!


  6. Erin R. — February 28, 2013 at 11:30 am

    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.


  7. Carla @ Carlas Confections — February 28, 2013 at 11:37 am

    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 ;)


  8. Stephanie L — February 28, 2013 at 11:58 am

    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!!


  9. Erika — February 28, 2013 at 12:44 pm

    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! :-)


  10. Amanda @ Once Upon a Recipe — February 28, 2013 at 1:00 pm

    Yum, these sound so good! Love that classic combination!


  11. Ashley @ Wishes and Dishes — February 28, 2013 at 1:03 pm

    Ahhh pb&j….always a classic!! Love these!!


  12. libertyonless — February 28, 2013 at 2:50 pm

    I’m totally in a PB&J phase right now – these look delicious! Can’t wait to try em!


  13. Lindsey — February 28, 2013 at 3:53 pm

    I need to make these! They are perfect for a little kid Birthday party!


  14. Jan K — February 28, 2013 at 6:38 pm

    Yumm, I have one more jar of homemade raspberry chocolate jam that is going in these muffins….


  15. Becca - Cookie Jar Treats — February 28, 2013 at 9:32 pm

    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


  16. Averie @ Averie Cooks — March 1, 2013 at 3:23 am

    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!


  17. My — March 1, 2013 at 7:30 am

    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?


  18. Maegan @ The BakerMama — March 2, 2013 at 12:41 am

    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!


  19. Kristie@SimplySavvyRecipes — March 2, 2013 at 11:08 am

    This is the perfect recipe for my daughter’s preschool group! PB is the best! Thanks for sharing :-)


  20. luv what you do — March 2, 2013 at 2:55 pm

    I love the look of these muffins! Who doesn’t love PB?!


  21. Kelly@LifemadeSweeter — March 2, 2013 at 10:38 pm

    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!


  22. shelly (cookies and cups) — March 4, 2013 at 9:22 am

    I am obsessed with peanut butter and jelly! These look amazing!


  23. dana — March 4, 2013 at 9:56 am

    These look amazeballs. Bravo!


  24. Geraldine — March 4, 2013 at 9:58 am

    Could you please tell us how to do the glaze! Your glaze looks amazing!


  25. catherine — March 4, 2013 at 11:48 am

    We’re PB&J lovers at our house too! Just made some banana/PB/rasp muffins this wknd too (
    I think we’ll give your recipe a try this wknd with the kids. Looks yummy.


  26. Denise — March 4, 2013 at 6:08 pm

    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!


  27. Brad — June 1, 2014 at 8:10 pm

    Looks amazing. About to try these.

    My wife and I first connected when we found out that we both had the same flavor blizzard from Dairy Queen: PB&J. It’s not usually on the menu, but usually they’ll make it for you if you tell them the recipe (strawberry sauce, peanut butter sauce, pie crust pieces).


  28. Mausumi — September 3, 2014 at 3:30 pm

    These muffins look amazing. Can I use Almond butter instead of peanut butter ? Because that’s what I have at home right now :-)




    • Jamie — September 4, 2014 at 10:25 am

      Almond butter should substitute just fine. Thanks for visiting.


  29. Tee — February 26, 2015 at 9:52 pm

    I happen to have all of these I gradients in my cupboard/fridge, except for the milk, as I’m allergic to milk. If I ever have milk around, it’s usually skim milk. How essential is it to have WHOLE milk? I don’t know much about the chemistry of cooking, so before I waste any of the flour, sugar, etc., I just want to know if the milk must be whole milk.


    • Jamie — March 3, 2015 at 7:50 pm

      I haven’t tested with other liquids but you could try coconut milk or almond milk. I hope this helps.


  30. Mandy — January 20, 2016 at 7:28 pm

    Made a double batch of these this afternoon. So unbelievably good. Thanks for the recipe!


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