Peanut butter & jam muffins

Happy Friday!

Peanut butter and jam is one of those funny combinations – I’m not sure how it works, but it does.

While I don’t usually indulge in it myself, when I decided to make peanut butter muffins for this week’s Fast Friday post I couldn’t resist popping a bit of jam in the middle and baking myself a PB&J creation. And it’s pretty delicious.

The peanut butter muffin is light and fluffy, with just the right amount of peanut buttery hit to hit, while the jam gives them a sweet hit. To make them just a little more special I brushed each one with a little melted butter and sprinkled a combination of cinnamon and sugar on top. Enjoy!



  • 2 cups plain flour
  • 1 Tbsp baking powder
  • ½ cup golden granulated sugar (I use Billington’s)
  • ½ cup peanut  butter
  • 30g butter, softened and cubed
  • 2 eggs
  • 1 cup milk
  • Approx ¼ cup jam
  • 15g butter, melted (optional)
  • 2 Tbsp white sugar (optional)
  • 1-2 tsp ground cinnamon (optional)


  1. Preheat oven to 200 degrees Celsius and line 12 cup cupcake pan.
  2. Combine flour, sugar and baking powder in a large bowl.
  3. Add peanut butter and butter and mix to a crumb.
  4. Add eggs and milk and mix until just moistened.
  5. Fill cases 1/3 with mixture. Spoon 1 tsp of jam into centre of each case. Fill cases to 2/3 with remaining mixture.
  6. Bake for 15 minutes or until an inserted skewer comes out clean.
  7. While still warm brush each muffin with melted butter. Combined sugar and cinnamon and sprinkle atop each muffin.

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  • Cara

    Oh. My. Goodness. I think I just died and went to heaven!

    • Kirsten

      Haha! Glad you like the look of them Cara :)