Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

The classic school-day sandwich gets a muffin makeover in this fun, simple recipe.


12 muffins


  • 2 cups all-purpose flour
  • 1/3 cup C&H® Granulated Sugar
  • 1/3 cup firmly packed C&H® Golden Brown Sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup peanut butter, creamy style
  • 1 egg
  • 1 cup milk
  • 1/2 cup jelly (grape, raspberry or strawberry)
  • C&H® Confectioners Sugar (optional, for sprinkling)


Preheat oven to 350°F. Line 12 medium muffin cups with paper baking cups; set aside.

In large mixing bowl, combine flour, sugars, baking powder and salt.

In another large mixing bowl, combine peanut butter and egg; beat with a wooden spoon. Gradually add milk; combine well.

Pour peanut butter mixture over dry ingredients; fold in with a rubber spatula until dry ingredients are moistened. Mixture will be stiff.

Spoon two scant tablespoons of batter into each muffin cup and smooth surface out with your fingers until it touches the edge of the baking cup. Top each muffin with a heaping teaspoon of jelly, then cover with two more tablespoons batter.

Bake 20 to 25 minutes, or until lightly browned. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; cool completely.

Before serving, sprinkle with sifted confectioners' sugar, if desired.


The jelly filling may be hot, so be sure to cool the muffins completely before serving.

For mini-muffins, line 36 mini-muffin cups with paper baking cups. Bake at 350°F for 15 minutes, or until light brown.