Peanut Butter and Jelly Muffins are a comforting, delicious breakfast that makes chilly fall mornings a little brighter. This recipe also offers simple swaps for gluten- and nut-free versions.
This morning I spotted my first red-orange tree of the season—an unmistakable sign that fall is here.
With temperatures dropping into the 40s later this week, it’s time to turn on the heat and welcome baking season. My oven has been getting plenty of use already, and these peanut butter and jelly muffins are one of my new favorites.
Even without kids in the house, autumn always brings back a “back-to-school” feeling for me, which naturally leads to peanut butter and jelly in all forms. If nut allergies are a concern, sunflower seed butter is a great alternative that keeps the same cozy flavor profile. Last year I made PB+J baked oatmeal that became a regular repeat—and these muffins are the next iteration.
In these muffins, peanut butter is blended right into the batter for a rich, nutty base. Dollops of jam create sweet, gooey pockets that remind me of a jelly donut. The batter is gently sweetened with a mix of honey, mashed banana, and brown sugar, giving the muffins a warm, well-rounded sweetness.
Peanut Butter and Jelly Muffins
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Ingredients
- 2 cups all purpose flour
- ½ cup brown sugar
Main wet ingredients
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg beaten
- ½ cup peanut butter or sunflower seed butter
- 1 banana mashed
- ¼ cup butter melted and cooled
- 1 tablespoon honey
- ½ cup strawberry or raspberry jelly
Instructions
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. In a separate bowl, combine the milk, beaten egg, peanut butter (or sunflower seed butter), mashed banana, melted cooled butter, and honey. Whisk until smooth, then pour the wet mixture into the dry ingredients and stir gently until just combined.
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Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Add about ½ tablespoon of jelly to the center of each muffin and use a knife to gently swirl the jam into the batter to create little jam pockets.
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Bake for 20–22 minutes, or until the muffin tops are lightly browned and a toothpick inserted near the edge (not into the jam) comes out clean.
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Optional: For extra peanut butter flavor, melt 2 tablespoons of peanut butter and drizzle it over cooled muffins.