Peanut Butter & Jam Muffins are a year 'round favorite. You don't have to be a kid to love peanut butter and jelly. No matter what your age, this satisfies that craving. It is important to use jam in these muffins as jelly has a tendency in the heat of the oven to run out. The thicker jams stay put.
Any flavor of jam can be used. This is an easy recipe that can be whipped up in no time with simple ingredients that are probably in your pantry.
Muffins and Quick Breads are among the fastest and easiest treats to put together. Here are a few more for you to consider: Date Nut Bread, Cranberry Muffins, Blueberry Crumb Muffins, Cinnamon Filled Buttermilk Scones, and Heavenly French Toast with Blueberry Compote.
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Recipe Ingredients
FRONT ROW: Baking powder, vanilla, salt, baking soda
MIDDLE ROW: Strawberry jam, peanut butter, egg
BACK ROW: All-purpose Flour, oil, buttermilk, brown sugar
Main Ingredients
- Buttermilk can be whole or lowfat.
- Dark Brown Sugar will yield a deeper taste than light brown.
- While I prefer canola oil, any vegetable oil can be used.
- Commercial peanut butter such as Jif, Skippy or Peter pan should be used for the best results.
- Whatever jam or preserves are used, they should be thick. The thicker the better to prevent them from running out.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Combine the oil, brown sugar, egg, and vanilla in the bowl of a mixer. Step 2. Beat until completely mixed. Step 3. Add the peanut butter. Step 4. Mix on medium to blend.
Step 5. Add the first of 3 additions of flour. Step 6. Beat the flour in on medium. Step 7. Add the first of 2 additions of buttermilk. Step 8. Mix in to blend together.
Step 9. After adding the flour and buttermilk in order, add the last addition of flour. Step 10. Beat it in until the batter is completely mixed. Step 11. Spoon ⅓ of the batter into each of 6 jumbo muffin tins. If using regular size tins, use about 3 tablespoons of batter in each of 11 or cups. Step 12. Dollop 1 tablespoon of jam in the center of each cup.
Step 13. Top the jam with another ⅓ or 3 tablespoons of batter. Step. Since this is a rather sticky batter, wet a small the spoon, shake it off and push the batter to the side of the muffin wells, sealing it to the side to prevent the jam from coming out. Evening it out across the top. Step 15. Bake the muffins as called for. Step 16. Let them cool in the pans for about 15 minutes and the release them carefully and let them cool completely on a cooling rack.
Recipe FAQS
While George Washington Carver is often thought of as the inventor peanut butter, it was actually invented by the Aztec far before Carver's time. However, Carver was a prolific inventor and came up with over 100 ways to use peanut butter.
Several factors helped this sandwich to soar in popularity. Peanut butter is inexpensive, nutritious and easily available. Add sliced bread and jelly and it was especially welcome during the depression and during wartime when food was rationed. It was easy to make a sandwich.
The better question might be what can't you make with peanut butter? Sandwiches of course, cakes, cookies, cupcakes, ice cream, and sauces. It can be used in sweet and savory cooking and baking. One of the popular treats is peanut butter cookies. See my Peanut Butter Sandwich Cookies where peanuts are used two ways.
Expert Tips
- Use commercial peanut butter such as Jif, Peter Pan or Skippy. Homemade or natural don't work as well.
- The flavor of the jam doesn't matter but the thickness does. The thicker the better to keep it from melting in the heat and running out,
- Make sure the jam is put in the middle of the bottom layer, then press the edges together when the top is put on.
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Peanut Butter and Jam Muffins
Equipment
- 6 cup jjumbo muffin pan OR 1- 12 cupmuffin pan.
Ingredients
- 2 cups all-purpose flour (280 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola or vegetable oil
- ¾ cup brown sugar (150 grams)
- 1 large egg
- 1 teaspoon vanilla
- ½ cup commercial peanut butter (114 grams)
- 1 cup buttermilk*
- 6 tablespoons thick strawberry jam
- * *If you don't have buttermilk, measure 1 cup of whole or 2% milk and remove 1 tablespoon of it. Add 1 tablespoon white or cider vinegar or lemon juice. Let it sit for about 5 minutes at which point it will curdle and/or thicken. That is fine. Use this in place of the buttermilk.
Instructions
- Preheat the oven to 350°F Spray Texas muffin or regular muffin cups with a non-stick baking release well. Set aside.
- Whisk the flour, baking powder, baking soda and salt together. Set aside.
- In the bowl of an electric mixter, beat the oil, brown sugar, egg and vanilla to combine. Add the peanut butter, mix well..
- Add the flour in three parts, starting and ending with flour. Add the buttermilk alternately in two parts.
- Spoon ⅓ cup of the muffin batter into each jumbo muffin cup. Dollop 1 tablespoon jam in the center of each. Top with another ⅓ cup of batter. With the back of a spoon make sure to seal the jam to the side of the cups by pressing the batter to the edge of the cups. This is a rather sticky batter so wetting the spoon and shaking off the excess water helps to spread it.
- Bake for 25 minutes. They will rise over the top and be a beautiful medium golden brown.
- If using regular size muffin cups, use a scant 3 tablespoon batter for the top and bottom. Use 1 ½ teaspoon jam in the center of the bottom of the muffin batter.
- Bake for about 15 to 20 minutes.
- 6 large muffins or 12 regular size muffins. These freeze very well. To thaw them, place them in a 350 degree oven for 15 minutes for jumbo, 10 for regular..
Notes
Use commercial peanut butter such as Jif, Peter Pan or Skippy. Homemade or natural don't work as well. The flavor of the jam doesn't matter but the thickness does. The thicker the better to keep it from melting in the heat and running out, Make sure the jam is put in the middle of the bottom layer, then press the edges together when the top is put on.
Nutrition
Lanie says
Thank you for the recipe. Made them and they were delicious. Will definitely make them again,
Helen S Fletcher says
So happy you liked them Lanie. They were made for my peanut butter loving son.
Terri Bailey says
Does this work with gluten free flour
Helen S Fletcher says
Whoops! I was answering about the cheesecake and didn't look closely. I would assume so but I haven't tested it. Most recipes using measure for measure or 1 to 1 work for gf.
Lynette Pruett says
Thanks, Helen, for sharing this recipe. I’ve been craving muffins lately. With a high of 90° today in NE Ohio, it’s too hot to bake, but I’m going to make these tomorrow when it’s in the 70s. I remember making some PB&J muffins early in our marriage from a recipe in the Betty Crocker Cookbook, and being disappointed in them…so much so that I never made them again! I’m guessing that your recipe will be much more satisfying.
Helen S Fletcher says
Hi Lynette - Our temps were really high for about 10 days (think 116°heat index) but they broke last week. Going back up this week. It's like a see-saw. I'm certainly hoping mine are better. Take care.