Baked PB&J Almost-Donuts

Baked PB&J Almost-Donuts

These moist, peanut buttery muffins are stuffed with jelly – a perfect flavor combination, packaged up like a jelly doughnut, without the deep-frying! They make a great breakfast, lunchbox treat or after-school snack, and leftovers freeze well, if there are any! 

  • Yield:12 muffins
  • Prep Time:10 minutes
  • Cook Time:25-30 minutes
  • Total Time:40 minutes


1 3/4 cups all-purpose flour 

3/4 cup packed brown sugar 

2 tsp. baking powder 

1/4 tsp. salt 

3/4 cup Peanut Butter & Co. Crunch Time 

3/4 cup milk 

1/4 cup canola oil 

1 large egg 

1 tsp. vanilla 

1/4-1/3 cup raspberry jam 


  1.  Preheat the oven to 350˚F. In a large bowl, stir together the flour, brown sugar, baking powder and salt. In another bowl, stir together the Peanut Butter & Co. Crunch Time, milk, canola oil, egg and vanilla until smooth. 

  2. Add the wet ingredients to the dry ingredients and stir just until combined. Line 12 muffin cups with paper liners or parchment squares or spray them with nonstick spray. Fill each cup about 2/3 full with batter, making an indent in the middle with your spoon. Fill each with about a teaspoon of raspberry jam. Top with a large spoonful of batter, spreading it to cover the jam and seal around the edge. 

  3. Bake for 25-30 minutes, until golden and springy to the touch. If you like, tip the muffins on their sides to help steam escape (this will help them cool). 

Tags: Donuts Peanut butter Peanut Butter & Co. Peanut Butter and Jelly Uncategorized