These Peanut Butter & Jelly Muffins are the ultimate nostalgic treat, perfect for a cozy breakfast or an after-school snack. Combining the wholesome texture of whole wheat flour with the classic PB&J flavor profile, each bite offers a tender crumb and a warm, gooey center. The batter is simple to mix, using pantry staples like milk, egg, and vegetable oil to keep them moist. Swirling in creamy peanut butter and your favorite jelly creates a delightful contrast of textures and flavors. They bake up golden and fragrant, making them irresistible straight from the oven. Ideal for lunchboxes, breakfast bars, or a quick dessert, these muffins bring childhood comfort to the dinner table.
Peanut Butter & Jelly Muffins
Description
These Peanut Butter & Jelly Muffins are the ultimate nostalgic treat, perfect for a cozy breakfast or an after-school snack. Combining the wholesome texture of whole wheat flour with the classic PB&J flavor profile, each bite offers a tender crumb and a warm, gooey center. The batter is simple to mix, using pantry staples like milk, egg, and vegetable oil to keep them moist. Swirling in creamy peanut butter and your favorite jelly creates a delightful contrast of textures and flavors. They bake up golden and fragrant, making them irresistible straight from the oven. Ideal for lunchboxes, breakfast bars, or a quick dessert, these muffins bring childhood comfort to the dinner table.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Line a 12-cup muffin pan with paper liners.
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In a large bowl, whisk together whole wheat flour, regular flour, sugar, baking powder, and salt.
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In a separate small bowl, beat the egg, milk, and vegetable oil until well blended.
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Pour the wet ingredients into the dry ingredients and stir just until moistened; do not overmix as the batter will be lumpy.
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Spoon batter into the muffin cups, filling each only 1/3 full.
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Drop about 1 teaspoon of peanut butter and 1 teaspoon of jelly into the center of the batter in each cup.
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Cover the peanut butter and jelly with the remaining batter, filling cups about 3/4 full.
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Bake for 20 minutes, or until golden brown and a toothpick inserted into the batter (avoiding the filling) comes out clean.
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Let cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 729.6kcal
- % Daily Value *
- Total Fat 25.9g40%
- Saturated Fat 4.6g23%
- Cholesterol 46.6mg16%
- Sodium 3244.3mg136%
- Total Carbohydrate 110.4g37%
- Dietary Fiber 8.1g33%
- Sugars 30.4g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: These muffins freeze well. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat gently in a toaster oven.
Variations: Use crunchy peanut butter for added texture, or try different jelly flavors like grape, strawberry, or apricot.
Tip: For a richer flavor, you can substitute the vegetable oil with melted butter.
