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Peanut Butter ‘n’ Jelly Muffins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup thawed apple juice concentrate
  • 1/2 cup reduced-fat chunky peanut butter
  • 1/4 cup fat-free milk
  • 3 tablespoons butter, melted
  • 1/3 cup strawberry spreadable fruit


  • 1. In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
  • 2. Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
  • 3. Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 each: 225 calories, 8g fat (3g saturated fat), 43mg cholesterol, 315mg sodium, 33g carbohydrate (12g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


Average Rating:
  • luigimon
    Dec 31, 1969

    I thought these were dry as well, but still tasty. I used grape spreadable fruit and they turned out beautiful. Wonder if some pudding mix would help with the dryness? Not sure, but will watch for suggestions!

  • cook4my5kidsandhub
    Oct 3, 2012

    These weren't bad, but they weren't as good as I expected. The peanut butter mixture seemed a bit dry and requires you to drink a large glass of milk just to wash it down. Maybe I didn't put enough jam inside?

  • doodle4980
    Aug 18, 2012


  • babylyric1
    Feb 19, 2011

    These were great! I didn't have strawberry though, so I substituted with some blackberry jam that I had and they were wonderful. I will make these again for sure. The fact that they are a healthy treat makes it a great option to give my kids, or whole family, and feel good about it. (Great on the go breakfast!!)

  • ashleya84
    Nov 30, 2010

    These tasted very good... however, they made a huge mess. The strawberry preserves leaked out of the muffins while baking, getting sticky, baked on preserves all over my muffin pan. Be sure to put plenty of the muffin batter on top of the strawberry if you make them.

  • JLCoop
    Sep 3, 2010

    My son and I made these on Wednesday. Love the recipe because it uses 1/4, 1/3, 1/2 and 1 cup measurements. Good math refresher just before school starts. OH, and I also love the recipe because the muffins are fantastic! They did a disappearing act in my house. Very very good!

  • mjlouk
    Mar 27, 2010

    These were inedible. I did sub apple juice for applesauce but I wouldn't think that would make that much difference.

  • Barbara Fay
    Jan 17, 2010

    I was very pleased with these. They weren't heavy, and the balance between the peanut butter and strawberry flavors was just right.

  • motor city lady
    Dec 31, 1969

    With the way the economy is these days, it is nice to see a recipe that is from scratch. I am eager to try this recipe for my son. It also is great cause if your running late you can grab a muffin and eat it on the way to school or work.

  • lilgrannymac
    Dec 31, 1969

    i was surprised with this recipie also. it was really good and the girls loved them. thanks!!!

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