Jam-Filled Muffins

Rise and shine! Another Muffin Monday is upon us!

peanut butter and jelly muffins

This week, we’re making Jam-Filled Muffins. Well, we were supposed to. I couldn’t help myself and ended up heavily adapting the recipe. I blame it on looking at too many jam-filled cupcake recipes during the last week. And when my amazon shipment of 6 jars of peanut butter arrived–you can never have enough peanut butter!–it seemed meant to be. Peanut Butter and Jelly Muffins!

peanut butter and jelly muffin ripped open

The first attempt was a disappointment. They were dense and small. They tasted okay and were strangely addictive; after eating one, I needed another. And another. Reviewing the recipe later, I realized I forgot a key ingredient–the baking powder! See, kids, this is a science after all!

I wasn’t sure I would try the peanut butter and jelly theme again with round two. Number one, I have one heck of a cold right now and I didn’t think I could handle another failure in my delicate (alright, snot-spewing, throat-aching, wanna-go-to-bed NOW) state. Also, I was using my homemade jam for these and didn’t want to waste it. But at the last minute, the peanut butter won, and I found myself heading down that road again, adjusting the milk back to the full amount and remembering the baking powder. Imagine that! Lo and behold, success!

lone peanut butter and jelly muffin

By the way, notice anything fancy about my muffins? That’s because it’s International Talk Like A Pirate Day. Arrr! I would like a muffin!

Be sure to check out what the other Muffin Monday participants chose to do with the recipe this week. You don’t want to miss the muffin madness! Arrr!

(Alright, that’s all I got. Guess I’m not a great pirate, after all…)

plate of peanut butter and jelly muffins

Jam-Filled Muffins aka Peanut Butter and Jelly Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 12
  • 1¼ cup white whole wheat flour
  • ½ cup vanilla sugar
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt salt
  • ¼ cup unsalted butter
  • ½ cup creamy peanut butter
  • 2 large eggs
  • ⅔ cup whole milk
  • ¼ cup jam (you can choose the flavor; I went with strawberry vanilla bean)
  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. In another microwave safe bowl, melt the butter and peanut butter. Lightly beat in the milk until creamy, then the eggs, one at a time.
  4. Pour into the dry ingredients and the stir until there are no dry spots.
  5. Using a cookie scoop, fill each muffin cup halfway. Make a well, add about a teaspoon of jam, and scoop the remaining batter over the top.
  6. Bake for 20 minutes, or until the tops are golden.
  7. Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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  1. love the muffin cups you used and the peanut butter addition! if you eat jam and peanut butter with bread, why not on muffin?!

    very clever muffin you have here! 🙂

    happy monday!

    1. Thanks! What goes better with jam than peanut butter, after all? 🙂

    • Bianca @ South Bay Rants N Raves on September 19, 2011 at 1:57 am
    • Reply

    Lovin those muffin cups! The science part of baking is what freaks me out! I’m always super careful to make sure all the measurements are right so nothing blows up!

    1. Any time we make a change to a recipe, it’s a bit of an experiment, isn’t it? 🙂 I’ve made gluten-free peanut butter cookies before that used peanut butter in place of flour, so I knew it could be done, it was just a matter of getting the ratios of dry and wet right. I’m glad I tried!

    • Baker Street on September 19, 2011 at 10:51 am
    • Reply

    Love those muffin liners. And glad they turned out well eventually. I’m going to try this with the some whole wheat and rice flour next time.

    1. Whole wheat flour works well in these muffins, though I did use white whole wheat, which is a little finer texture.

    • Barbie on September 19, 2011 at 10:55 am
    • Reply

    I love your muffins! I was thinking of adding in peanut butter, too, but opted against it. They would’ve been more delish! Yum!

  2. Hehehe. I love everything about this post! International Talk Like a Pirate Day? Hilarious. Peanut Butter & Jam? Genius. Love the pop of colour in those muffin liners, too 🙂 Might use this idea next time I’m baking for kiddies. Or my boyfriend. Ha.

    Hope you feel better soon, Carrie!

    1. Surprisingly, the kids barely noticed the liners. I think I was more excited about them than they were! Still, a little pop of color doesn’t hurt anyone. 🙂 Thanks for the well wishes!

  3. Peanut butter would have given these lovely muffins a fabulous nutty flavour and the sweetness from the jelly would have complimented it so well. Gosh! I wish I had thought of it before.
    Wonderful rendition.

  4. Yeah, great minds think alike! 🙂
    Though you went a step further and incorporated the peanut butter in the batter. I will try this next time.
    Argh Matey! ^_^

    • Maya@Foodiva's Kitchen on September 19, 2011 at 9:18 pm
    • Reply

    I’d like me a few of those pirate-lined muffins…Arrr! Yep, I’d make a pretty crappy pirate, I must say. The idea of a peanut butter and jam filling is really captivating, and like you, I have a stash of these two ingredients at the ready so must make more use of them! Kudos to you for trying this recipe twice.

    1. I was obsessed with making it work! 🙂 I found the liners at the local Stop & Shop, so i think they’re readily available. They’re put out by the same company that makes Reynold’s Wrap: http://www.cupcakecentral.com/

  5. Love the pirate theme! Don’t think you can go wrong with good ol’ p&j flavour combo…your muffins look like they turned out great in the end 🙂

  6. Looove your baking cups and your photos 🙂 pb & jelly sounds fantastic, hope you get well soon!

  7. Yeah, great minds think alike! I used PB&J too but you went a step further & added the PB in the batter. Gonna have to try that next time.

    1. I just found your other comment–somehow, it ended up in the spam folder. I’m so sorry I didn’t notice it til today! Yeah, it’s hard to think jam without peanut butter, isn’t it? 🙂

    • Elizabeth @Mango_Queen on September 23, 2011 at 9:40 am
    • Reply

    You are such a talented poet in the pantry ! Love these muffins…they’re awesome! Glad to bake along with you this week!

    1. Thank you–you’re too kind! 🙂 I’m loving Muffin Monday!

  8. What a great idea for a muffin! I like that there’s some protein in there from the peanut butter. Would be a great snack or breakfast for sure.

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