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Nothing beats the smell of freshly baked muffins in the morning, and these Peanut Butter and Jam Breakfast Muffins are no exception. This is a simple muffin recipe that gets packed with berries, jam (jelly) and some Peanut butter for the perfect breakfast treat.
For perfect muffins, we don’t want an electric mixer or anything special. For these, you need a bowl, a wooden spoon and some simple ingredients. The ingredients then goes into the bowl, mixed up and scooped. I find these can easily be made in under 30 minutes start to finish. But that’s assuming I have my ingredients to hand, which does make life easier.
These muffins are great to make ahead, for lunchboxes or snacks throughout the day. Feel free to make them smaller, or double the batch depending on what suits you! The only thing worth saying, they smell so incredible that you may struggle to actually keep any for the week ahead! Once made, keep in an airtight container for up to 3 days. You can reheat them gently in the microwave for that warm muffin cosiness.
The Peanut Butter and Jam Breakfast Muffins recipe below makes about 7 muffins. (I use two 6 hole muffin tin – like these ones)! For more muffin recipes, check out these Blueberry Surprise Crumble Muffins or these Bannoffee Caramel Muffins. For videos, check my Instagram.
Peanut Butter and Jam Breakfast Muffins
Ingredients
- 165 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 50 g Butter, Melted
- 30 ml Vegetable Oil
- 75 ml Milk
- 1 Medium Egg
- 75 g Berries Frozen are great
- 7 tsp Peanut Butter
- 7 tsp Berry Jam/Jelly/Preserve
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line about 7 muffin tin holes.
- In a large bowl, combine the dry ingredients (flour, baking powder, sugar).
- Make a well, and pour in the liquid ingredients (milk, butter, oil and egg). Stir gently with a wooden spoon until just combined. Fold in the berries gently.
- Scoop 1 small tbsp of batter into each of the lined muffin holes. Add 1 tsp Peanut Butter and 1 tsp Jam into each. Then add enough batter to cover the filling – don't fill above 2/3rds full.
- Bake for 18-20 minutes, until golden brown and smelling delicious! Let cool on a wire rack before serving (although eating whilst still warm is definitely recommended).
