Peanut Butter Muffins with Jelly Filling

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Introduction

You get the nostalgic flavor of a classic peanut butter and jelly sandwich in a soft, portable muffin. The oat-flecked batter bakes up tender around a sweet, gooey jelly surprise in the center. These are a guaranteed hit for breakfast, lunchboxes, or a satisfying afternoon snack.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup rolled oats
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter (* I use natural)
• 1 cup milk
• 2 eggs
• 1/4 cup jelly or jam of your choice

Instructions

1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
2. In a large bowl, whisk together the all purpose flour, rolled oats, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk the peanut butter, milk, and eggs together until smooth and well combined.
4. Fill each prepared muffin cup about halfway with batter.
5. Make a small well in the center of each batter portion and spoon about 1 teaspoon of jelly or jam into each well.
6. Divide the remaining batter evenly among the cups, covering the jelly completely.
7. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the *muffin part* (not the jelly center) comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Swirl Instead of Fill: For a marbled effect, fold half the jelly directly into the batter before portioning, then gently swirl the remaining jelly into the tops of the filled muffin cups with a toothpick.
• Crunchy Top: Sprinkle the batter tops with a mixture of extra oats and a pinch of sugar before baking for added texture.
• Peanut Butter Drizzle: After the muffins have cooled, drizzle them with a simple glaze made by whisking together 2 tablespoons of melted peanut butter with 1/2 cup of powdered sugar and a splash of milk.
• Mini Muffins: Bake in a mini muffin tin for bite-sized treats, reducing the baking time to 10-12 minutes.

Tips for Success

• Use room temperature milk and eggs for easier mixing and a more cohesive batter.
• To prevent the jelly from leaking, ensure it is completely sealed by the top layer of batter.
• If your peanut butter is very thick or cold, gently warm it for 10-15 seconds in the microwave to make it easier to whisk.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for 15-20 seconds to soften and warm the jelly center.

FAQ

Can I use chunky peanut butter?

Yes, chunky peanut butter can be used for added texture. Ensure the peanut butter is well-stirred before measuring.

What type of jelly works best?

Any thick jam, jelly, or preserves works well. Grape jelly, strawberry jam, and raspberry jam are classic choices. Avoid very runny preserves.

Can I make these without oats?

Yes, you can replace the 1/2 cup of rolled oats with an equal amount of all-purpose flour.

Why did my jelly sink to the bottom?

This can happen if the batter is too thin or the jelly is too warm/runny. Make sure your batter is thick and your jelly is cold, and seal it well with the top layer of batter.

Can I use a muffin top pan?

Yes, but the baking time will be significantly shorter, likely around 10-12 minutes. Watch them closely as they bake.

My muffins are dense. What went wrong?

Overmixing the batter or using old baking powder are common causes. Mix just until combined and check your baking powder’s freshness.