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
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.
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, their measurements, 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.
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.
Did You Make This Recipe?
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Peanut Butter & Jam Muffins
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (250g) smooth peanut butter
- ¾ cup (245g) seedless strawberry jam
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Add the dry ingredients in thirds and fold in until just combined – do not overmix.
- 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.
- 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).
- Bake 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t usually comment on recipes that I try but this one is utter crap. I’ve been baking for years so I know what I’m doing. The batter was really think, more like a cookie dough. The end result was flavorless and dense.
Your peanut butter looks very runny did you microwave it ?
I did. I find it easier to mix in 🙂
I made these and replaced the buttermilk with a mix of milk and plain whole milk yogurt, and half of the flour with oats (my standard tactic with muffins to add more texture, protein and fiber). They are delicious!
Why is buttermilk used but not regular milk?
Buttermilk is mildly acidic. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten. The tartness of buttermilk also adds a pleasing, subtle tang to muffins and cakes. I hope this helps!