Peanut Butter and Jelly Muffins

By Renee's Kitchen Adventures

Published 05/13/2014

Peanut Butter and Jelly Muffins


  • 2 cups all purpose flour (or half whole wheat pastry flour)
  • 1/2 cup granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS. PB2 (optional)
  • 1 cup low-fat buttermilk
  • 1/2 cup creamy peanut butter ( I used Skippy® Natural)
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3 TBS. canola oil
  • 1 cup of your favorite jam or preserves


  1. Preheat oven to 400 degrees F. Line standard muffin tins with paper liners. (I would suggest using liners, as the jam can get very sticky in the oven)
  2. In a large bowl, combine the flour, sugar, baking soda, baking powder, PB2 (if using) and salt. Make a well in the center.
  3. In a large glass measure or medium sized bowl, whisk together buttermilk, peanut butter, eggs, and vanilla extract until well combined. Pour the wet mixture into the center of the dry and mix until JUST COMBINED. Top the batter with the jam/preserves and fold into batter until just swirled.
  4. Fill muffin tins about 3/4 of the way full. Bake for 15 - 17 minutes. Allow to cool on wire rack.

Yield: 18 muffins

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 17 mins.

Total time: 27 mins.

Adapted from Allrecipes

Servings - 18   Serving Size - 1 muffin   Points Plus per Serving - 5 Points+

Calories - 173.7,   Total Fat - 6.8g,   Carb. - 24.5g,   Protein - 4.7g,   Fiber - 0.9g