Like That? Try This: Peanut Butter and Jelly Muffins

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Yes, you read that right. I turned a peanut butter and jelly sandwich into a muffin. Now, why would I go and do such a thing? It was time for this classic to get updated. I was also inspired to shake up the standard sandwich by my friend Lindsey of Gingerbread Bagels who made mini peanut butter and jelly cheesecakes! Sounds amazing, right? Now, I’ve always been a huge fan of the standard Pb&J and still eat it for lunch on occasion. My sandwiches now are a little different than they used to be. Instead of Wonder bread and full-fat Jiffy, I use whole wheat bread, extra crunchy low fat peanut butter and sugar free strawberry or cherry preserves. Yum! [Insert yummy muffin picture here]

The real reason I needed a fabulous sweet recipe is to support Operation Layla, an organization I’m a part of that has raised over $4500 to pay for a good friend’s surgery. You can read her whole heart breaking story here. The amazing thing with this bake sale is that all proceeds go towards covering the rest of her medical bills, as well as help to support the relief efforts in Japan. The best part? You can bid to win a batch of these delicious muffins baked by me and know you are doing your part to help improve the lives of those less fortunate. A win win! Please visit Operation Layla to learn more about the bake sale, bid on these and 39 other goodies and donate to help!

Original recipe courtesy of My Recipes.

Peanut Butter and Jelly Muffins

What You’ll Need:

  • 1  cup  all-purpose flour
  • 3/4  cup  whole wheat flour
  • 1/4  cup  granulated sugar
  • 1/4  cup  packed dark brown sugar
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 1 1/4  cups skim milk
  • 1/3  cup  creamy peanut butter
  • 1  egg
  • 2  tablespoons  butter, melted
  • 1  teaspoon  vanilla extract
  • Cooking spray
  • 1/4  cup  cherry preserves

How to Make Them:

  • Preheat oven to 400°.
  • Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk.
  • Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

  • Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter.
  • Spoon 1 teaspoon jam into each cup.

  • Spoon remaining batter on top to cover jam.

  • Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan and enjoy!


These muffins are incredibly moist and flavorful. The jam gives each bite a jolt of sweetness while the creamy texture of the peanut butter gives the muffins a heartier flavor and consistency. What’s even better is that they stay moist for days! I made a batch on Sunday and they are still as moist as ever!

Nutritional Information per muffin: 185 calories, 6 grams of fat, 6 grams of protein and 1.8 grams of fiber.

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  1. Posted by Elliot S Volkman on
    Wednesday, March 16th, 2011
    As someone who has tasted these, I can say they rock. NOM
  2. Posted by Kat @ Cupcake Kat on
    Thursday, March 17th, 2011
    Great cause and wonderful sounding muffins
  3. Posted by Kate Pet on
    Thursday, March 17th, 2011
    I adore PBJ muffins! I make them too often... I end up eating most of the batch, too. Then I get on the treadmill for 4 hours! :)
  4. Posted by sarah on
    Thursday, March 17th, 2011
    Great cause and lovely muffins!
  5. Posted by Anniesdish on
    Thursday, March 17th, 2011
    What a great idea! I love pb & j!
  6. Posted by Anniesdish on
    Thursday, March 17th, 2011
    What a great idea! I love pb&j!
  7. Saturday, March 19th, 2011
    Your muffins look soooo good. I'm so glad my cheesecakes inspired you :)
  8. Posted by thoma on
    Thursday, March 31st, 2011
    to-die-for muffins...pretty space...too glad to follow you...keep up the show!
  9. Posted by corinne on
    Friday, April 15th, 2011
    i'm about to make these and i'm pretty pumped but one question first, are you sure it needs 1 tablespoon of baking powder? that seems like a lot! thanks :)
  10. Posted by Sheryl on
    Tuesday, April 19th, 2011
    Peanut butter & jelly is my favorite combination! I will give these a try. Also, so nice to have nutritional information with the recipe.