Peanut Butter and Jelly Muffins

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Peanut Butter and Jelly Muffins
  • Prep 10 min
  • Total 45 min
  • Servings 12
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No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.
By Becky Rosenthal
Updated Jul 26, 2013


  • 2 eggs
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup peanut butter
  • 12 teaspoons (1/4 cup) jelly or jam
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
  • 2
    In large bowl, beat eggs lightly with fork. Stir in milk and oil.
  • 3
    In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
  • 4
    Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
  • 5
    Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

Tips from the Betty Crocker Kitchens

  • tip 1
    Grease only the bottom of muffin cups; muffins have better shape when sides are not greased.
  • tip 2
    Choose shiny pans to give muffins a delicately browned and tender crust.
  • tip 3
    Always serve muffins piping hot!


Nutrition Facts are not available for this recipe
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