By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
299 cal · 45 min
Peanut Butter and Jelly Muffins
Recipe GLPR2851f4ae30ba2e
Rate this recipe
Average rating: 4.8 (1)
These tender, studded muffins combine fluffy vanilla batter with creamy peanut butter and tart-sweet raspberry jam. Each muffin features a hidden pocket of jam in the center, creating a delightful burst of flavor with every bite. Perfect for breakfast, brunch, or a sweet afternoon snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1½ cups all-purpose flour
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 large egg
1 cup whole milk
½ cup crunchy peanut butter
⅓ cup canola oil
2 teaspoons vanilla extract
½ cup raspberry jam
Directions
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
In a medium bowl, whisk together the egg, milk, peanut butter, canola oil, and vanilla extract until smooth and fully incorporated.
Gently fold the wet ingredients into the dry ingredients, stirring just until the batter comes together. Do not overmix; some lumps are okay.
Using a 1 1/2 tablespoon cookie scoop, place one scoop of batter into each prepared muffin cup, filling it about one-third full.
Spoon 1 to 2 teaspoons of raspberry jam into the center of each muffin cup on top of the batter.
Top each cup with another 1 1/2 tablespoon scoop of batter, gently covering the jam so it is enclosed within the muffin.
Bake for 20 to 25 minutes, until the muffins are set and the tops are golden brown.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Comments
This is a straightforward, budget-friendly muffin that works year-round with ingredients found at any Charlotte grocery chain—peanut butter and raspberry jam are staples everywhere, and the stated 45 minutes is honest for mixing and baking. Cost per serving lands around 45 cents, driven only by the peanut butter; nothing here is fancy or hard to source. The caveat is that these muffins are best eaten same-day or within two days, so plan them for a breakfast you'll actually eat, not a make-ahead for a busy week. They reheat adequately but lose their tender crumb quickly, making them a weeknight winner only if you've got people around the table.
Sign in or create a free account to add your review.
