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Peanut Butter & Jam Muffins

Peanut Butter & Jam Muffins – Deliciously moist and fluffy peanut butter muffins that are loaded with flavour, and filled and swirled with strawberry jam!

Peanut Butter & Jam Muffins

Peanut Butter & Jam Muffins

I am a huge PB&J fan, and if you are too, then you are gonna love this muffin recipe.

These muffins are big, moist and fluffy (whilst still being a little dense), loaded with peanut butter flavour, and they have a hidden strawberry jam centre.

I’ve also swirled jam on top of the muffins too, for looks!

Want more peanut butter and jam recipes? See my Peanut Butter & Jam Thumbprint Cookies, Peanut Butter & Jam Pinwheel Cookies, and my Peanut Butter and Jam Bundt Cake.

Peanut Butter & Jam Muffins
Peanut Butter & Jam Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Large eggs
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own!
  • Vegetable oil
  • Vanilla extract
  • Smooth peanut butter
  • Seedless strawberry jam: Or any other flavour you prefer.

How to make Peanut Butter & Jam Muffins

To make these muffins, simply start by whisking together the flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until the mixture is thick and light in colour. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until well combined.

Add the dry ingredients in thirds, whisking in the first two times, and then folding in the third. Do not overmix.

Spoon the batter into a muffin pan lined with muffin cases, filling only about halfway. Add about 1 teaspoon of jam to the centres, then top with the remaining batter, filling right to the tops.

Add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it. I like to make this process easier by microwaving the jam first, so it is runny enough to swirl into the batter.

Bake them for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely. OR try one warm from the oven – SO GOOD.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Peanut Butter & Jam Muffins
Peanut Butter & Jam Muffins

These Peanut Butter & Jam Muffins are:

  • incredibly moist and fluffy (as well as being a little dense)
  • super quick and easy to throw together
  • LOADED with peanut butter flavour
  • filled and swirled with strawberry jam
  • perfect for the PB&J lovers in your life!

How long will these peanut butter and jam muffins last? These muffins will stay fresh kept in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving. If desired, you can even warm them up in the microwave for a few seconds.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Peanut Butter & Jam Muffins
Peanut Butter & Jam Muffins

Try these delicious muffins next!

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Peanut Butter & Jam Muffins

Peanut Butter & Jam Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist and fluffy peanut butter muffins that are loaded with flavour, and filled and swirled with strawberry jam!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (250g) smooth peanut butter
  • 3/4 cup (245g) seedless strawberry jam

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix.
  5. Spoon the batter into the muffin cases, filling only halfway. Add about 1 teaspoon of jam to the centres, then top with the remaining batter, filling to the tops.
  6. Add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it (microwave the jam beforehand to make it easier to swirl into the batter).
  7. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 447Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 286mgCarbohydrates: 57gFiber: 2gSugar: 25gProtein: 10g

Nutrition information isn’t always accurate.

Did you make this recipe?

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