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Jam-Filled Muffins aka Peanut Butter and Jelly Muffins

adapted from Baker Street, who sourced it from allrecipes.com
Servings 12


  • 1 1/4 cup white whole wheat flour
  • 1/2 cup vanilla sugar
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt salt
  • 1/4 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/4 cup jam you can choose the flavor; I went with strawberry vanilla bean


  • Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.
  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • 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.
  • Pour into the dry ingredients and the stir until there are no dry spots.
  • 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.
  • Bake for 20 minutes, or until the tops are golden.
  • Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.