Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!
This morning, I saw my first red-orange tree of the season. Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back! My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins are just the beginning.
Even though I’m in my mid-30s and don’t have kids, fall still always means back to school for me. And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation. This time around, I’m all about muffins. Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.
(This fall, I’m working on a super fun project that gave me an excuse to buy myself some new “back to school” supplies in the form of a beautiful blue moleskine and some 4-color pens that take me straight back to elementary school. It’s ridiculous how happy a new pen can make me. I’ve been a little MIA lately, and that’s a big reason why. I’m not ready to spill all the beans on this project yet but be sure to follow me on Insta stories for updates!)
- 2 cups all purpose flour
- ½ cup brown sugar
½ cup brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg, beaten
- ½ cup peanut butter or sunflower seed butter
- 1 banana, mashed
- ¼ cup butter, melted and cooled
- 1 tablespoon honey
- ½ cup strawberry or raspberry jelly
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.
Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.
Bake for 20-22 minutes, or until the tops begin to lightly brown.
Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.
For gluten-free muffins, I'm a big fan of King Arthur's Gluten-Free Baking Mix.