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PBJ Muffins

PBJ Muffins recipe from

Is there a more classic American flavor combination than Peanut Butter and Jelly? Probably not. Which is your favorite flavor? I love strawberry and apricot jam. Grape seems to be very popular, and surprisingly so does raspberry. Abby and Katie will go for apricot jam when I don’t tell them the name. It’s so silly because they both love apricots. They even at one point liked apricot jam. Somewhere along the way they decided they no longer liked apricot jam. So if we’re out of strawberry and they’re jonesing for a good ole PBJ I will fix them up a creamy peanut butter and apricot jam sandwich. They will eat and enjoy it. Afterwards I’ll ask them if they liked the jam. They say yes and then ask what flavor it was. I tell them it was apricot and they say they liked it, “but not very”. Kids.

PBJ Muffins recipe from

Let’s get sidetracked and talk about this photo for a moment. Abby always wants to help shoot the recipes you see here. So after I’ve taken several shots, I hand the camera over to her. She often gets a few nice photos, like this one of a jam-mouthed Katie enjoying her PBJ Muffin. Katie ate about half of it, saying she liked it the whole time, and then said her favorite part was the jam. I guess I have some tweaking to do in order to win her over.

PBJ Muffins recipe from

Back to the PBJ Muffins. These buddies have major peanut butter flavor. The fruit preserves in the middle sort of melt into the muffin, adding some sweetness as well as moisture. The additional fruit preserves on top are a necessary finishing touch. They’re not too sweet so if you like things more sweet you can add a bit more maple syrup or honey to the batter. Overall, I would say these are on the healthier side of the muffin train. They offer that classic, homey flavor, and things in muffin form are just so enjoyable, aren’t they?


PBJ Muffins
Yield: 12

PBJ Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 140 grams (1/2 cup) natural peanut butter
  • 4 ounces (1/2 cup) whole milk
  • 2 ounces (1/4 cup) neutral oil or melted butter
  • 2 ounces (1/4 cup) pure maple syrup
  • 1 large egg
  • 85 grams (1 cup) old fashioned oats
  • 135 grams (1 cup) white whole wheat flour
  • 8 grams (2 teaspoons) baking powder
  • 1.5 grams (1/4 teaspoon) kosher salt
  • fruit preserves


  1. Preheat the oven to 400F.
  2. In a mixing bowl, whisk together the peanut butter, milk, oil, maple syrup and egg.
  3. Add the oats, flour, baking powder, and salt. Stir to combine well. The batter will be very thick.
  4. Spoon the batter into paper-lined muffin cups, filling about 1/2 way full.
  5. Add a dollop of fruit preserves, about 1/2 teaspoon, into each muffin cup, then fill with remaining batter.
  6. Bake until a toothpick inserted in the center comes out clean, about 12-18 minutes.
  7. Allow to cool and then top with more fruit preserves.

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