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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins - Amazing peanut butter and jelly muffins - light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

Amazing peanut butter and jelly muffins – light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

Peanut Butter and Jelly Muffins - Amazing peanut butter and jelly muffins - light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

I love muffins.  I’ve mentioned before that if I could have a blog (that people want to read!) that had nothing but muffin recipes on it, I would probably do it.  But I’m not sure too many others are interested in a never-ending supply of muffin recipes!

These peanut butter and jelly muffins are some of the best ones to come out of my kitchen yet.  And that’s saying something, because like I said, I make a lot of muffins.  And probably post too many muffin recipes anyways, even though I try to restrain myself.

For months now I’ve been trying to create a perfect peanut butter and jelly muffin.  Fluffy muffins with a ton of peanut butter flavour and filled with a homemade raspberry jam filling.  You wouldn’t think that would be difficult to achieve.  Evidently it is.

Peanut Butter and Jelly Muffins - Amazing peanut butter and jelly muffins - light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

So many tries.  Good thing my kids’ll eat anything that remotely resembles a muffin so at least no food was wasted!  Some were dry, some didn’t have enough jam, some had too much, too sweet, not sweet enough, on and on and on.

But these peanut butter and jelly muffins?  These are perfect.  I’ve achieved my goal.  A light and fluffy muffin bursting with that peanut butter and jelly taste that we all know and love.

Maybe not the healthiest muffin recipe I’ve ever posted, but not the worst either.  And you know what?  They are totally worth it.

Peanut Butter and Jelly Muffins - Amazing peanut butter and jelly muffins - light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

These muffins are the perfect snack, the perfect breakfast, just plain perfect.  And if you don’t want to be bothered with making the jam filling, you can easily just use some regular jam, whatever flavour you like best.  I think they would even be pretty fantastic without the crumb topping, so you could omit that if you want to make them a bit healthier.

But that topping is kind of amazing.  So you should probably just not worry about it and leave it on.  And then you will be happy.

Peanut Butter and Jelly Muffins - Amazing peanut butter and jelly muffins - light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

I’ve also shared this Peanut Butter and Jelly Muffins Recipe over on Food Fanatic.

Yield: 12 muffins

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins - Amazing peanut butter and jelly muffins - light and fluffy peanut butter muffins with a homemade raspberry jam filling and a buttery crumb topping!

Peanut Butter and Jelly Muffins are bursting with the peanut butter and jelly taste we all know and love. Just plain perfect!

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes

Ingredients

For the Filling:

  • 1 1/2 cups Raspberries, Fresh or frozen
  • 1 tablespoon Granulated Sugar
  • 1 1/2 tablespoons All-Purpose Flour
  • 1 teaspoon Lemon Juice

For the Muffins:

  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 2/3 cup Creamy Peanut Butter, Melted
  • 1/3 cup Brown Sugar, Lightly packed
  • 2 large Eggs
  • 1 cup Milk

For the Streusel:

  • 1/2 cup All-Purpose Flour, Plus 3 tablespoons
  • 3 tablespoons Granulated Sugar
  • 3 tablespoons Brown Sugar, Lightly packed
  • 5 tablespoons Unsalted Butter, Melted

Instructions

    1. Preheat the oven to 350°F.
    2. Lightly spray 12-cup muffin tin with non-stick spray or line it with paper liners. Set aside.
    3. In a medium saucepan, toss together the berries, sugar, flour and lemon juice for the filling.
    4. Cook, stirring, over medium heat until the mixture comes to a boil and the berries start to break down and thicken slightly, about 4-5 minutes.
    5. Remove from the heat and let cool.
    6. In a large bowl, whisk together the flour and baking powder for the muffins.
    7. In another bowl, whisk together the peanut butter, brown sugar, eggs and milk until smooth and well combined.
    8. Add this to the flour and stir until just combined.
    9. Divide the muffin batter between the 12 cups in the prepared muffin tin.
    10. Use a spoon to make a well in the top of each muffin.
    11. Place 1 tablespoon of the cooled berry filling into each well.
    12. In a small bowl, stir together the flour, sugar, brown sugar and melted butter for the streusel topping.
    13. Using your hands, squeeze the mixture so that it forms clumps.
    14. Top the muffins with the streusel, dividing it equally between the 12 muffins. Lightly press it down into the muffin batter.
    15. Bake the muffins for 20-24 minutes, or until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean.
    16. Let cool for 5-10 minutes in the muffin tin and then remove them to a wire rack to cool completely.
    17. Store the muffins in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.

Notes

If you prefer to just use fruit preserves instead of making the fruit filling, you will need 3/4 cup of jam.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 302Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 176mgCarbohydrates: 39gFiber: 3gSugar: 13gProtein: 8g

Nutrition Information is estimated based on ingredients used and may not be exact.

  1. Kathie says:

    How much jam do you use if you don’t make homemade? I imagine the 1 1/2 cup of fresh fruit called for in the recipe does not cook down to the same amount?

    1. stacey says:

      You use about 1 tablespoon of jam (or fruit filling) for each muffin, so you’ll need 3/4 cup of jam for 12 muffins.

  2. Jane says:

    Just made these this morning and wow I’m glad I did. I’ve made peanut butter muffins before and was always disappointed – they had such a strong flavor it was like getting punched in the mouth with peanut butter! This is easy to tell what flavor it is without being overwhelming, you can actually TASTE the jelly in them lol. I have a fridge full of homemade jams so I just used some grape jelly. I accidentally forgot to add the second amount of sugar in the topping but it really didn’t seem to miss it. These are a great breakfast for those days you need that little hit of peanut butter but can’t stand the thought of another slice of toast lol

  3. Kathy says:

    These muffins look delicious. I think I’ll make them with my grandaughter tonite. We love muffins. I for one would love an all muffin blog.

    1. stacey says:

      So I’m not alone on that then! Muffins are the best. Hope you love these PB&J ones – they didn’t last long here! 🙂

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