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    You are in: Home / Recipes / Peanut Butter and Jelly Muffins Recipe
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    Peanut Butter and Jelly Muffins

    Average Rating:

    4 Total Reviews

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    • on June 20, 2011

      These were so peanut-buttery. I used homemade peach jam in the center and it went really well. I cut the peanut butter into the dry ingredients (because I wasn't sure how it would mix in with the wet ingredients), and then portioned my muffin cups about 1/2 full, spooned the jam in (being careful to keep it in the center so it wouldn't leak out the sides), and then topped it off with enough batter to cover the jam. I would caution anyone not use more than 1 tsp. jam--I used too much jam in some of the muffins, and they bubbled over in the oven. My kids loved these, and so did I.

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    • on September 27, 2009

      These were tasty - Five stars if based on taste alone. The only reason I give them a four star instead of five is that the grape jelly melted and oozed out the bottom. Only one of the 12 muffins kept it in the center, so maybe it is possible to keep it in the center with practice. But very tasty and moist.

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    • on July 16, 2011

      Made these as part of a 'lure' during a park-wide garage sale, & they were quickly gone! I used extra crunchy PB along with an all-fruit strawberry spread, & that was a delicious combo! Great tasting muffins that I'd be happy to make again! Thanks for posting the recipe! [Made & reviewed in I Recommend recipe tag]

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    • on June 23, 2011

      Oh wow, these muffins are awesome!!!! They are sooo peanutbuttery, soft and addictive! YUM!
      The jam in the centre is a great surprise and makes these special. I used a dark cherry jam and the same technique as Mommy2two for filling it into the muffins. I didnt have any overflow at all.
      Due to what I had on hand and wanting to make these a bit healthier I made some changes:
      I used 1 cup ap flour and 3/4 c ww flour instead of all ap flour. Also I subbed 1 1/4 c vanilla soy milk for the milk, reduced the salt to a pinch and used all natural pb (no sugar no salt added). For the sugar I used a substitute. All this worked out wonderfully and everyone raved about the muffins. Ill definitely make them again! :)
      THANK YOU SO MUCH for sharing a true winner with us, Leslie!
      Made and reviewed for the loving from the oven event in the Photo Forum June 2011.

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    Nutritional Facts for Peanut Butter and Jelly Muffins

    Serving Size: 1 (724 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.3
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 0.9 g
    Cholesterol 16.0 mg
    Sodium 245.0 mg
    Total Carbohydrate 21.0 g
    Dietary Fiber 0.9 g
    Sugars 4.8 g
    Protein 5.2 g


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