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Quick and Easy PB&J Muffins

Prep Time: 10 Minute(s)
Cook Time: 17 Minute(s)
Yield: 12 muffins


  • Crisco® Original No-Stick Cooking Spray
  • 2 (7 oz.) packages Martha White® Strawberry Flavored Muffin Mix
  • 1 cup milk
  • 1/2 cup peanut butter chips
  • 2 tablespoons Smucker's® Strawberry Jelly
  • Jif® Creamy Peanut Butter


  1. HEAT oven to 425º F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
  2. STIR together muffin mix and milk in medium bowl just until moistened. Fold in peanut butter chips. Fill muffin cups about 1/2 full. Spoon 1/2 teaspoon jelly into center of batter. Top with remaining batter.
  3. BAKE 14 to 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Spread top of muffins with peanut butter.

Nutrition Facts

Serving Size (1/12 1 muffin), Calories 210 (Calories from Fat 70), Total Fat 8g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 5mg, Sodium 180mg, Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 19g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.