Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

This fun recipe takes a kid-friendly classic and turns it into a tasty grab-and-go snack. Just LOOK at these little round love muffins. I’m freaking. It’s peanut butter and jelly MUFFIN time.  They’re soft and delicious and filled with preserves and topped with the crumbliest crumb in the universe.


1 c. wheat bran
1 c. whole-wheat flour
½ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
1 pinch kosher salt
¼ c. unsweetened applesauce
½ c. buttermilk
¼ c. olive oil
1 large egg
1 c. small red grapes
10 tsp. creamy peanut butter
1 tbsp. water
¼ c. seedless jam


  • Step 1

Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.

  • Step 2

In a large bowl, combine the applesauce, buttermilk, oil, and egg. Add the flour mixture to the bowl and mix to combine. Fold in the grapes. Divide half the batter among the lined muffin cups. Top each with 1 teaspoon peanut butter, then the remaining batter. Bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

  • Step 3

Meanwhile, in a small bowl combine the jam with 1 tablespoon water. Just before serving, drizzle the jam mixture on the muffins.

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