Peanut Butter & Jelly Muffins

April 17, 2016

Delicious muffins made with the classic combination of peanut butter and jelly. 

Peanut Butter & Jelly Muffins: Table for Seven
For the last few months, I've been trying to update and re-share some of my very first recipes that were posted here on the blog.  Especially, recipes that we eat here on a regular basis.  Also, posts that have some really incredible horrid pictures with them. Like, cringe worthy, horrid..eek!

Peanut Butter & Jelly Muffins: Table for Seven

For being one of the very first recipes back in 2011..these pictures weren't terribly bad. Not terribly good either though.  But, they are a family favorite and are really delicious, so, it was time to give them another whirl.

These muffins are filled with the classic PB & J combination. They also only have 1 egg white and just a small amount of sugar and butter. No guilt. Subbing white flour with whole wheat white flour is also an option. 

We used grape jelly for our muffins, but, any flavor will work with these. Pick your favorite and get to bakin'!

Peanut Butter & Jelly Muffins: Table for Seven

Peanut Butter & Jelly Muffins

by Table for Seven
Prep Time: 00:15
Cook Time: 00:20
Ingredients (12 muffins)
  • 1/2 cup creamy peanut butter
  • 1/2 C. packed brown sugar
  • 2 TBSP butter, softened
  • 1/2 cup plain Greek yogurt
  • 1 egg white
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1/2 cup, grape or strawberry preserves.
Preheat oven to 350 F. Grease a 12 count muffin pan or line with papers.
In mixing bowl, beat the peanut butter, sugar, and butter until well combined.
Gradually, add the flour, baking powder, and baking soda.
Stir until just combined, but don't over mix - there should be some lumps remaining.
Divide batter among the muffin cups and drop a spoonful of preserves on top of each. (or spoon a little of the mixture on bottom, top with preserves, and top with more mixture)
Bake for 20-25 minutes or until the tops of the muffins are lightly browned and toothpick inserted in center comes out clean.
Let muffins sit in pan for 5 minutes before removing.
Then, cool them completely on wire rack.


  1. These look delish!

    I think even my picky eater would like these =)

  2. Thanks Alison! My picky eater does love these..he never even knows there are carrots in them! :)


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