These Peanut Butter Jelly Muffins are our favorite for breakfast, snack, dessert or any time! They are quick to mix up and great for meal prep!
These Peanut Butter Jelly Muffins are so great to have in the freezer! They are a great meal prep muffin in the freezer, ready to go in the refrigerator or even with the dry ingredients ready to go in a Ziploc bag!
Even with no prep made ahead of time, it doesn’t take long to have these muffins ready to eat. Mix together a few wet ingredients and a few dry, add chips, bake for 18 minutes and you are ready to eat. Yum!
They freeze well so can be made ahead or frozen to take out a few at a time.
These Peanut Butter Jelly Muffins are based off of my Freezer Chocolate Chip Muffins recipe. We love those so much and the idea for a PBJ version has been in my head for a while.
When I pulled the first batch of these out of the oven and broke one in half to share with my husband to try it, we both quickly agreed it was a keeper—as we reached for another! Oh my, they are GOOD!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other Delicious Muffin Recipes
Freezer Chocolate Chip Muffins
Can Peanut Butter Jelly Muffins Be Made Ahead of Time?
Yes! They are the perfect meal prep or make ahead recipe!
Can These Be Frozen?
Yes! Just put them into a gallon Ziploc bag, label and seal well. Get as much air out of the bag as possible and be sure they are totally cool before freezing.
They can be popped out one or two at a time or used by the bag.
How to Store Peanut Butter Jelly Muffins
Store in airtight container or Ziploc bag. They are fine at room temperature for a day or two but after that should be in refrigerator or freezer. They will keep in refrigerator for several days and freezer up to 3 months.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Flour—the recipe states white flour but I have also used half white and half multigrain just fine
brown sugar—always use packed brown sugar
baking powder
baking soda
buttermilk—see the note below on how to make your own if you don’t want to buy a whole container
unsweetened applesauce
eggs
vegetable oil—canola oil is fine too
vanilla
Reese’s peanut butter chips
jelly—any type of jelly is fine
How to Make Peanut Butter Jelly Muffins
In a large bowl, combine flower, brown sugar, baking powder and baking soda.
Break up any big clumps of brown sugar. A few small ones are fine.
In another bowl, combine buttermilk, applesauce, eggs, oil and vanilla.
Combine both bowls together just until blended. Don’t over mix.
Add chips.
Stir to combine.
Use a ¼ measuring cup to spoon batter into greased muffin cups.
Add ½ Tablespoon jelly to the center of each muffin. (It doesn’t all come out of the scoop so it isn’t a full ½ Tbsp and that is fine.)
Top each muffin with another spoonful of batter; just enough to cover the jelly.
The muffin cup should be about ¾ full when you are finished.
Bake at 325 for 18 minutes or until golden brown.
Cool on wire rack for 10 minutes before removing to wire rack to cool completely.
How to Make Buttermilk
Add 1 Tablespoon of lemon juice or vinegar for each cup of buttermilk you need. Use a measuring cup that holds at least 1 and ½ cups since that is how much buttermilk you need for this recipe. Add 1 ½ Tablespoon of lemon juice or vinegar.
Add milk up to the 1 ½ cup line of your measuring cup.
Let it sit for 5 minutes. You should see bubbles forming and the milk gets thicker.
And there you have it–buttermilk! If you would like the step by step pictures, see How to Make Buttermilk.
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Peanut Butter Jelly Muffins
These Peanut Butter Jelly Muffins are our favorite for breakfast, snack, dessert or any time! They are quick to mix up and great for meal prep!
Ingredients
- 4 cups white flour
- 1 1/3 cup packed brown sugar
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 ½ cups buttermilk
- 1 ½ cups applesauce
- 2 eggs, slightly beaten
- 3 Tbsp. vegetable oil
- 2 tsp. vanilla
- 10 oz. bag Reese’s peanut butter chips (2 cups)
- 7/8 cup strawberry jelly
Instructions
- In a large bowl, combine flower, brown sugar, baking powder and baking soda.
- Break up any big clumps of brown sugar. A few small ones are fine.
- In another bowl, combine buttermilk, applesauce, eggs, oil and vanilla.
- Combine both bowls together just until blended. Don’t over mix.
- Add chips.
- Stir to combine.
- Use a ¼ measuring cup to spoon batter into greased muffin cups.
- Add ½ Tablespoon jelly to the center of each muffin. (It doesn’t all come out of the scoop so it isn’t a full ½ Tbsp. and that is fine.)
- Top each muffin with another spoonful of batter; just enough to cover the jelly.
- The muffin cup should be about ¾ full when you are finished.
- Bake at 325 for 18 minutes or until golden brown.
- Cool on wire rack for 10 minutes before removing to wire rack to cool completely.
Notes
The recipe calls for strawberry jelly but any kind is fine, even sugar free if you like.
Nutrition Information
Yield 32 Serving Size 1Amount Per Serving Calories 184Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 151mgCarbohydrates 32gNet Carbohydrates 31gFiber 1gSugar 18gProtein 4g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
