Peanut Butter & Jelly Breakfast Muffins

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

Looking for a nostalgic twist on a classic flavour combo, these Peanut Butter & Jelly Breakfast Muffins are just the ticket. Soft, peanut-buttery muffins with a generous pipe of jam right in the centre. They’re fun, portable, and perfect for busy mornings.

This recipe is part of my Back to School Series - a collection of easy, quick and nostalgic bakes and snacks to make the new school term a little sweeter. Keep an eye out for next week’s recipe: Mini Lunchbox Loaves, a pick a mix of flavours perfect for lunchbox treats or after-school snack time.

Why you will love this recipe:

Kid-approved flavours: Peanut butter and jelly in muffin form = childhood comfort meets easy morning fuel.

Simple to assemble: Minimal ingredients, familiar steps, bake for the week or make ahead and freeze

Grab-and-go friendly: Perfect for packing in lunchboxes or grabbing on the school run.

Generous yield: Makes 12 muffins, one batch feeds a classroom or family.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

• Unsalted butter | adds richness and keeps the crumb tender.

• Large eggs | Adds richness and structure, helping bind the ingredients together.
  Tip: Make sure your egg is at room temperature, it blends more smoothly and gives better rise.

• Peanut Butter | The star ingredient that gives the muffins their nutty flavour and dense, moist crumb.
  Tip: Use a no-stir peanut butter (not natural/separating) for best consistency. If packing for school with nut allergies, sunflower seed butter is a fantastic nut-free substitute.

• Caster sugar | Balances the rich peanut butter with sweetness and helps the muffins brown beautifully.You can use granulated but caster sugar or bakers sugar is finer so much better for baking with.
  Tip: For a slightly healthier option, try coconut sugar.

• Soft brown sugar | Adds a touch of caramel flavour.

• Vanilla | adds some sweetness and enhances the peanut flavour

• Whole milk | Moistens the batter for a soft, tender texture.
  Tip: Any milk works here; dairy, oat, almond, soy, etc. making this an easy recipe to adapt.

• Plain flour | Provides the structure of the muffin. Using plain white flour keeps the crumb light and tender.
  Tip: If you want extra nutrition, you can swap half for whole wheat flour, though the muffins will be slightly denser.

• Baking powder/Bicarbonate soda | to give the muffins their signature rise

• Salt | just a pinch brings balance, enhancing the overall flavour

• Strawberry Jam | Brings the sweetness and fruity contrast that balances the peanut butter.
  Tip: Grape and strawberry are the classic PB&J choices, but raspberry or blackberry jams add a delicious tart twist.

• Peanuts (optional) | For added crunch and texture you can drizzle over some warm peanut butter and crushed peanuts.

FAQ’s/Troubleshooting

• Can I substitute dairy milk?
  Absolutely! Any plant-based milk works (oat, almond, soy) in equal measure.

• No peanut butter?
  Try sunflower seed butter or almond butter instead but note nut-free options if packing for school, sunflower butter is a great allergy-safe alternative.

• Soggy bottoms?
  Bake fully until muffin tops are golden and bounce back to the touch (approx 18–20 minutes) Let cool briefly before lifting out.

• How should they be stored?
  Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm gently before eating if chilled.

• Can I freeze them?
  Yes these are perfect for making ahead. Freeze cooled muffins wrapped in clingfilm and sealed in a freezer bag for up to 2 months. Thaw at room temp.

Expert baking tips!

Layering counts: rather than piping the batter you could also try layering muffins with batter, then jam, then more batter so each bite has that classic swirl.

Don’t over mix: Stir just until moistened as overmixing makes muffins dense.

Fill the Cases: For perfect muffin tops, fill the cases to the top

Test early: Begin checking at 18 minutes by inserting a toothpick to test for doneness.

These Peanut Butter & Jelly Muffins are a nostalgic crowd-pleaser. Soft, portable, and perfect for packing into lunchboxes or enjoying with a cup of coffee (or glass of milk!) on a hectic school morning.

Recipe Card:

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Peanut Butter & Jelly Breakfast Muffins

Servings: 12

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Looking for a nostalgic twist on a classic flavour combo, these Peanut Butter & Jelly Breakfast Muffins are just the ticket. Soft, peanut-buttery muffins with a generous pipe of jam right in the centre. They’re fun, portable, and perfect for busy mornings.

This recipe is part of my Back to School Series - a collection of easy, quick and nostalgic bakes and snacks to make the new school term a little sweeter.

Cook modePrevent screen from turning off

Ingredients

For the Muffins

• 80g unsalted butter, melted
• 130g peanut butter, smooth
• 100g caster sugar
• 100g soft brown sugar
• 2 large eggs, room temperature
• 220ml whole milk
• 200g plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate soda
• 1 tsp salt
• 1 tsp vanilla extract
• 150g Strawberry jam (or your choice of jam)
• Handful of peanuts (optional)

Instructions

For the vanilla sponge cake

1. Preheat the oven to 400°F/200°C and grease and line a muffin tin with cases
2. In a mixing bowl, whisk flour, baking powder, and salt until combined.
3. In a separate bowl, whisk eggs, milk, sugars and peanut butter until smooth.
4. Gently fold wet ingredients into dry until just combined (it's okay to see some unmixed flour bits)
5. Optional: Leave the batter to sit at room temperature for about 30 minutes to allow the batter to rest and the raising agents to get to work. This will help give you that perfect muffin rise.
6. Divide the batter evenly among the muffin cases, filling them to the very top.
7. Bake for 10 minutes at 400°F/200°C then turn the oven down to 350°F/160°C and bake for the remaining 8-10 minutes, or until the tops are golden and springy then cool in tin for 5 minutes before transferring them to a cooling rack.
8. Once cooled, add your jam to a piping bag pipe a generous amount of jam into the centre of each.
9. Optional: For additional texture and aesthetic, drizzle each muffin with a little warmed peanut butter and sprinkle over some crushed peanuts.
10. Enjoy with a morning beverage or grab just as your heading out the door.
11. These can be kept for up to 5 days if stored in an airtight container somewhere cool and dry.

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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https://youtube.com/shorts/Zt51Xj1Z_Bc?si=4n1zzmRAGfdbz7dF

https://mykitchensdrawer.com/recipes-blog/funfetti-vanilla-school-cake

Funfetti, School cake, vanilla cake, funfetti cake, sprinkle cake, old school cake

Dessert, Cake, snack

Did you make this recipe?

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Other Funfetti bakes you should try:

Chocolate Birthday Cake Cupcakes

Funfetti Brookies

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