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4.8 from 5 votes

Peanut Butter and Jelly Muffins

Cuisine American
Servings 12
Author Lauren Keating


  • 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