Peanut Butter and Jelly Mini or Regular Size Muffins
Indulge in the nostalgic flavors of childhood with these irresistibly moist and fluffy Peanut Butter and Jelly Muffins, available in both mini and regular sizes to suit any occasion. These delightful treats combine the creamy richness of peanut butter with a sweet, fruity jam center, creating a burst of flavor in every bite. Perfectly golden with a soft, tender crumb, these muffins are easy to make using simple pantry staples like all-purpose flour, sugar, and vanilla extract. Whether you prefer them dusted with a sprinkle of powdered sugar or enjoyed plain, they’re a versatile choice for breakfast, snack time, or dessert. Ready in just over 30 minutes, these muffins are sure to become a family favorite. Perfect for lunchboxes, potlucks, or a cozy weekend baking session, these PB&J delights are as fun to make as they are to eat!
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Creamy peanut butter
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 Eggs, large
- 2 teaspoons Vanilla extract
- 0.75 cups Milk
- 0.5 cups Fruit jelly or jam (e.g., strawberry, grape, or raspberry)
- 2 tablespoons Powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup regular muffin tin or a 24-cup mini muffin tin with paper liners, or lightly grease with nonstick spray.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, combine the melted butter, peanut butter, granulated sugar, and brown sugar. Mix well until smooth and creamy.
Step 4
Beat in the eggs one at a time, followed by the vanilla extract. Slowly stir in the milk until the mixture is smooth.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix.
Step 6
Spoon about 2 tablespoons of batter into each regular muffin cup (or 1 tablespoon for mini muffins), filling them about 1/3 full.
Step 7
Add about 1 teaspoon of jelly or jam directly into the center of each muffin cup. Avoid letting the jelly touch the edges for best results.
Step 8
Top each muffin cup with another spoonful of batter, covering the jelly completely. Fill the muffin cups until they are about 2/3 full.
Step 9
Bake in the preheated oven for 16-18 minutes (10-12 minutes for mini muffins), or until the tops are golden and a toothpick inserted into the muffin (avoiding the jelly) comes out clean.
Step 10
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
Step 11
If desired, dust the tops with powdered sugar before serving for a decorative touch.
Nutrition Facts
| Serving size | (1173.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4166.6 |
| Total Fat 201.2g | 0% |
| Saturated Fat 83.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 646.8mg | 0% |
| Sodium 3123.8mg | 0% |
| Total Carbohydrate 529.7g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 300.3g | |
| Protein 88.4g | 0% |
| Vitamin D 160.5IU | 0% |
| Calcium 508.1mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 1960.9mg | 0% |
Source of Calories