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Peanut Butter and Jelly Muffins

Delicious muffins made with the classic combination of peanut butter and jelly.

Peanut Butter and Jelly Muffins #peanutbutterandjelly #muffins #jelly #breakfast #tableforsevenblog

These have a family favorite of ours since way back in 2011. They were actually one of the very first recipes shared here at Table for Seven.

Goodness..was that really 10 years ago?! Wow..time flies.

Looking for a soft muffin loaded with peanut butter and jelly, plus, is low in fat? Well, take a gander at these gems.

Peanut Butter and Jelly Muffins #peanutbutterandjelly #muffins #jelly #breakfast #tableforsevenblog

Ingredients Needed:

  • Flour + Baking powder + Baking soda
  • Brown Sugar
  • Plain Greek yogurt
  • Egg white
  • Butter
  • Peanut butter
  • Jelly/Preserves

Flour: I have used regular white flour for these and whole wheat. They both will work. I do recommend if you are going to use whole wheat, go with a whole wheat white flour or half white/half wheat combo. This will give you a less “wheaty” muffin.

Plain Greek Yogurt: If you have none of hand, you can replace it with sour cream. However, the nutritional numbers may change.

Jelly/Preserves: The classic jelly flavors for PB&J is usually grape or strawberry. With good reason, they go perfectly together. However, if you have another favorite jelly flavor that will match will with peanut butter…go for it!

★ Tip: You can also make your jam homemade.

Peanut Butter and Jelly Muffins #peanutbutterandjelly #muffins #jelly #breakfast #tableforsevenblog

How to Make:

  • First, mix your batter. Be sure that you don’t over mix your batter. A few lumps are perfectly fine. Mix just until there are no dry spots left in the batter.
  • Spoon just half of the batter the prepared muffin pan.
  • Then, spoon about a teaspoon of jelly on top. Then, top with remaining batter. The top batter doesn’t need to cover the jelly completely.
  • Bake!

Can I freeze these muffins? Yes. They freeze very well. Store them in a freezer safe covered container or storage bag. They will be good for 2-3 months. When you are ready, reheat your muffin (s) in the microwave or oven.

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Yield: 12 muffins

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins #peanutbutterandjelly #muffins #jelly #breakfast #tableforsevenblog

Delicious muffins made with the classic combination of peanut butter and jelly.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 2 TBSP butter, softened
  • 1/2 cup plain Greek yogurt
  • 1 egg white
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1/2 cup, grape or strawberry preserves.


  1. Preheat oven to 350 F. Grease a 12 count muffin pan or line with papers.
  2. In mixing bowl, beat the peanut butter, sugar, yogurt, and butter until well combined.
  3. Gradually, add the flour, baking powder, and baking soda.
  4. Stir until just combined, but don’t over mix – there should be some lumps remaining.
  5. Divide batter among the muffin cups and drop a spoonful of preserves on top of each. (or spoon a little of the mixture on bottom, top with preserves, and top with more mixture).
  6. Bake for 20-25 minutes or until the tops of the muffins are lightly browned and toothpick inserted in center comes out clean.
  7. Let muffins sit in pan for 5 minutes before removing.
  8. Then, cool them completely on wire rack.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 223mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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