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Peanut Butter Jelly Muffins the Breakfast Upgrade You Didn't Know You Needed - Soft, Nutty, and Jam-Swirled

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – The base for a light, tender crumb.
  • Baking powder – For lift and a fluffy texture.
  • Baking soda – Helps with browning and tenderness when used with yogurt or buttermilk.
  • Fine salt – Balances sweetness and enhances flavor.
  • Creamy peanut butter – Natural or no-stir both work; see notes below.
  • Neutral oil (canola, vegetable, or light olive) – Keeps muffins moist.
  • Brown sugar – Light or dark; adds depth and softness.
  • Granulated sugar – For balanced sweetness and structure.
  • Eggs – Bind and add richness.
  • Plain Greek yogurt or buttermilk – For tenderness and moisture.
  • Vanilla extract – Rounds out the flavor.
  • Jam or jelly – Strawberry, grape, raspberry, or your favorite. Pick a thicker jam for easier swirling.
  • Optional toppings – Chopped peanuts, coarse sugar, or a tiny drizzle of warm peanut butter.

Method
 

  1. Prep the pan. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Whisk dry ingredients. In a medium bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  3. Mix the wet ingredients. In a large bowl, whisk 1/2 cup creamy peanut butter, 1/3 cup neutral oil, 1/2 cup brown sugar, and 1/3 cup granulated sugar until smooth. Whisk in 2 large eggs, 1 cup plain Greek yogurt (or buttermilk), and 2 teaspoons vanilla until combined.
  4. Combine gently. Add the dry ingredients to the wet. Stir with a spatula just until no dry streaks remain. The batter should be thick but scoopable. Do not overmix.
  5. Fill the cups. Spoon about 1 heaping tablespoon of batter into each muffin cup. Add 1 to 1 1/2 teaspoons of jam on top. Cover with another tablespoon of batter, sealing the jam inside.
  6. Optional swirl and topping. If you like, add a tiny dot of jam on top and swirl with a toothpick. Sprinkle with chopped peanuts or coarse sugar for crunch.
  7. Bake. Bake 16–20 minutes, until the tops are set, lightly golden, and a toothpick inserted into the muffin (avoiding the jam pocket) comes out clean.
  8. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool. The crumb sets as they cool, so try to wait 10–15 minutes before eating.