Peanut Butter and Strawberry Muffins Recipe 

 Originally Written: July 6, 2011

By  Hanna Trafford

Last Updated on July 11, 2011 by Hanna Trafford

It`s strawberry season! I thought about making something different using this wonderful fruit and it crossed my mind that I could come up with a recipe, using peanut butter and strawberries. That would possibly create a muffin that would taste just like a peanut butter and jelly sandwich. So – I got to work and here is the result – and trust me – these muffins are awesome!

Here are the ingredients and Step-by-Step recipe directions with pictures – that will make it easier for you to follow:


Before I list the ingredients, I would like to give you a little tip: It makes it much easier and much more enjoyable to prepare what you are making, if you get all the ingredients ready first – all measured up in appropriate size containers like cups and small bowls. Then all you have to do is follow the recipe and you will not have to be looking for things as you are preparing your batter. You may wonder – why mess up additional dishes, but trust me – I have been cooking and baking using this method for a lot of years and it honestly makes the experience a whole lot easier. After all – that is what dishwashers are for!


Please note: I am listing 2 cups of flour here, but check your batter for consistency – it should drop of a spoon in slow, large chunks – not run. The consistency will change depending on the condition of your strawberries – the softer ones will let out more juice and thin out the batter.

  • 2 cups of flour
  • ½ cup of sugar
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • ½ – ¾ cup of peanut butter (I used smooth peanut butter but you can use chunky)
  • ¼ cup of butter
  • 1 cup of milk
  • 2 beaten eggs
  • 1-1/2 to 2 cups of cut up strawberries


Mix dry ingredients together

Add peanut butter and butter and cut them into the dry ingredients with pastry knife or two butter knives, until the mixture resembles coarse oatmeal

Cut butters into the batter until mixture resembles coarse oatmeal

Add beaten eggs and milk, stir gently until mixed together and then add chopped up strawberries (I cut mine into pieces about quarter to half an inch big)

Cut your strawberries into pieces - my strawberries were small size and I just quartered them

Gently fold your strawberries into the batter – this is what your batter should look like:

Your muffin batter should have a non-runny consistency and drop from a spoon in large chunks

Place paper muffin cups into your baking pan and fill to the top with prepared batter ( I like large muffins so I always fill the cups to the top)

Sprinkle top of muffin batter with either white or vanilla sugar and bake at 375F until golden brown and firm – about 20 minutes.

Fill your muffin cups to the top and sprinkle with sugar
You will not want to miss even a single crumb of this very tasty muffin!
You will not want to miss even a single crumb of this very tasty muffin!




Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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  • These look yummy! How much milk is required? I see milk mentioned in the directions, but not listed in the ingredients.

  • How much strawberries? I read through twice and didn’t see that instruction other than to cut them up…

    • Hello Martine! Thanks so much for pointing this out to me – I used about 2 cups of cut up strawberries – I will add it to the recipe and thanks again! Let me know how the muffins turned out for you!

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