Peanut Butter & Jelly Muffins Recipe — Soft Jam-Filled Muffins

These oat-based, gluten-free peanut butter and jelly muffins hide a surprise strawberry jelly center and have a moist, tender crumb—an ideal snack for kids and adults.

There’s something about “peanut butter and jelly” that immediately brings back childhood memories. I don’t think I can read those words without the song getting stuck in my head.

After several days of developing, testing, photographing, writing and, yes, eating these muffins, I’m excited to share the result: a simple, delicious muffin that combines the nostalgia of a PB&J with the comforting texture of oats.

For these muffins I used a slightly less processed golden sugar, which adds a touch of molasses flavor and pairs nicely with peanut butter. Oat flour is the other star ingredient. Using oat flour as the sole flour creates a tender, hearty crumb and makes this recipe naturally gluten-free when you use certified gluten-free oats.

The texture of these muffins is tender and moist with the pleasant chew of oat flour. That bit of chew gives these muffins a more substantial, snack-like feel compared with a typical dessert muffin, while the peanut butter and jelly add just enough sweetness to feel indulgent.

Each bite offers a balanced peanut butter taste with a light sweetness from the golden sugar and a bright pop of fruitiness from the jelly center. They’re perfect as an afternoon pick-me-up or as a fun lunchbox treat. If you need a peanut-free option, swap the peanut butter for an alternative nut or seed butter.

How to Make Peanut Butter and Jelly Muffins

These muffins are straightforward to prepare. Start by combining the dry ingredients in a large bowl:

• oat flour
• golden sugar
• baking powder
• baking soda
• salt

Whisk the wet ingredients in a separate bowl:

• eggs
• milk
• melted coconut oil
• vanilla extract
• almond extract
• creamy peanut butter

Gently fold the wet ingredients into the dry ingredients until just combined—avoid over-mixing to keep the muffins tender. Spoon a portion of batter into each greased muffin cup, add a small dollop of strawberry jelly in the center, then cover with the remaining batter so the jelly is fully enclosed.

Bake at 350°F for 16–18 minutes, until the edges are golden and the tops have domed and developed small cracks. Let the muffins cool in the pan for 10–15 minutes before transferring to a rack.

Substitutions and Tips

Can I use a different jelly? Yes—use your favorite jam or jelly. Strawberry works great for a classic flavor, but grape or mixed berry are fine too.

Crunchy vs. creamy peanut butter: creamy is recommended here because oat flour already provides texture. Natural peanut butter—without added sugar—was used for this recipe; if you use a sweetened peanut butter, consider reducing the sugar slightly to avoid an overly sweet muffin.

Nut-free alternatives: almond butter or cashew butter make excellent substitutes if peanuts are not an option. You can also use homemade nut butters for unique flavor variations.

Egg substitutes: I haven’t tested chia or flax eggs with this recipe, so I can’t confirm their results. If you try one successfully, consider sharing your experience.

Storage and Freezing

Store muffins in an airtight container at room temperature for a couple of days. For longer storage, refrigerate them. Muffins freeze well—once fully cooled, place them in a freezer-safe bag or container. To refresh frozen muffins before eating, toast or briefly warm them to restore texture and flavor.

More Snack Ideas

No Bake Peanut Butter Chocolate Chip Balls

Chocolate Coffee Peanut Butter Muffins

Healthy Peanut Butter Cookie Dough Dip

Butterfinger Dough Balls

Frozen Strawberry Topped Peanut Butter Chocolate Chia Pudding

Peanut Butter and Jelly Muffins