peanut butter jelly muffins

Amazing muffin with incredible flavor, if you’re about the whole classic peanut butter and jelly sandwich thing.  Obviously better than a PB&J sandwich.

Muffin Ingredients:

  • 5 tbs unsalted butter
  • 3/4 cup creamy peanut butter
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large egg
  • 1/2 cup packed brown sugar
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 10 oz. strawberry preserve

Optional Crumb Topping:

  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 4 tbs butter
  • 1 cup flour


Preheat oven 350 F.  Line a regular muffin pan with liners.

If making the Crumb Topping:  Whisk together the sugar, cinnamon and salt.  Then add the butter and mix.  Lastly add the flour, a little at time, until fully incorporated.  Set aside.

In a small pot, melt the butter and peanut butter until smooth, constantly stirring – on low heat.  Set aside.

In a medium bowl, whisk together the flour, baking soda, salt & cinnamon.  In a large bowl, whisk together the egg, sugar & vanilla.  Add the dry mixture to the wet and mix until fully incorporated.  Lastly, mix in the milk.  Fill each muffin liner 3/4 way full.  Add about 2 tsp of strawberry preserve onto the batter.  Top with crumb mixture and bake for 18-22 minutes.

Allow to cool for at least 20 minutes in the pan, prior removing.  I used a spoon to help me.

Yields 12 muffins.

Recipe adapted from

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