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Peanut Butter and Jelly Muffins


  • 2 cups whole wheat flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup crunchy-style peanut butter
  • 3/4 cup milk
  • 2 small eggs
  • 1/4 cup fruit preserves


  1. Heat oven to 375 degrees F. Grease 12 fluted or plain muffin cups.
  2. Combine flour, sugar, baking powder and salt in a mixing bowl.
  3. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs.
  4. Add the milk and eggs all at once, stirring until the flour is moistened.
  5. Place 2 tablespoons of the batter into each of the muffin cups.
  6. Place 1 teaspoon preserves in the center of the batter and top with 2 more tablespoons of the batter.
  7. Bake for 15 to 17 minutes.
  8. Remove from the muffin cups and cool on a rack.