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Microwave Mug Peanut Butter & Jelly Sandwich - PB&J time just got a whole lot better.

Microwave Mug Peanut Butter and Jelly Sandwich

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Hi Bold Bakers!

As far as afternoon snacks go, a Peanut Butter & Jelly Sandwich has to be one of the most iconic. It’s probably because Peanut Butter and Jelly are staples in most cupboards. We are going to take this sandwich and make it Big & Bold by making it a Microwave Mug Peanut Butter and Jelly Sandwich. The result is a savory and sweet Mug recipe that will blow the original out of the water.

Try this Peanut Butter and Jelly Sandwich in a Mug with any flavor of nut butter or jam. They can be mixed up in advance for an even speedier meal. As an added bonus, it does not contain eggs for those of you who don’t eat eggs.

Check out my other New Mug Meals for Back to School including Homemade RamenNutella BrownieSavory French Toast, and a Cheese & Broccoli Rice Bowl. My Microwave Mug Meals are real food fast!

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Microwave the Peanut Butter and Jelly sandwich in a Mug until firm. It doesn’t take much time at all.

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Cooking time given is based on my 1200W Panasonic Inverter Microwave so your timing might vary. I suggest checking it after 1 minute and go from there.

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Get 100 more Mug Meal recipes on Gemma’s Mug Meals collection page.

4.75 from 4 votes
Microwave Mug Peanut Butter & Jelly Sandwich - PB&J time just got a whole lot better.
Microwave Mug Peanut Butter and Jelly Sandwich (Microwave Mug Meals)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 1 serving
Author: Gemma Stafford
Ingredients
  • 2 tablespoons (1oz/30g) butter
  • 1 tablespoons peanut butter
  • 1 tablespoon milk
  • 4 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon Strawberry jam
Instructions
  1. Place butter into a microwavable mug and heat until just melted. (roughly 20 seconds)
  2. Add in the remaining ingredients; mix well with a fork until just combined
  3. Once the batter is mixed place the spoonful of jam down into the batter to get a jammy center
  4. Microwave for 45 seconds - 1 minute or until is firm on top. (Cooking time is based on my 1200W Panasonic Inverter Microwave so your timing might vary). Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
  5. Let it cool or enjoy it straight away!

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Sharon Fernandes
CharlotteNelson
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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67 Comments

Write a Comment and Review

  1. Allison on June 12, 2019 at 6:18 pm

    I liked the flavours and the idea, but the result still tasted very flour-y and not cakey at all.
    Not the right texture. Something’s missing.

    • Gemma Stafford on June 13, 2019 at 3:58 pm

      Hi Allison! If your cake still tastes flour-y, it may have needed more time in the microwave. Note that the timings in my recipe will depend on the wattage of your own microwave. I used a 1200W one in this recipe. You will need to adjust accordingly based on that. Gemma 😊

  2. Chantese on February 7, 2018 at 6:31 pm

    I tried this recipe and it is very good. The saltiness of the peanut butter mixed with the grape jelly is really delicious. I accidentally put too much grape jelly and it came out and onto the top of the mug. But it’s still good

    • Gemma Stafford on February 8, 2018 at 2:13 am

      Hi Chantese,
      Good, I am really happy to have this lovely review, thank you,
      Gemma 🙂

  3. Shruthi Achut on October 14, 2017 at 6:05 am

    Hi Gemma, greetings 🙂
    Can I make whoopie pies out of this batter ?

    • Gemma Stafford on October 16, 2017 at 3:48 am

      Shruthi,
      I am going to email you a Whoopie pie recipe, which I have tried, and loved. These are a delightful little thing, and really are best made as a light sponge type cake.
      I will do that right away,
      Gemma 🙂

      • Shruthi Achut on October 16, 2017 at 9:56 am

        Thank you soo much Gemma 🙂 😀

  4. Kathryn on September 12, 2017 at 12:55 pm

    I think I skimped on the peanut butter, since I’m not the biggest fan, but this recipe was delicious. It even turned out right on the first try!

    • Gemma Stafford on September 12, 2017 at 3:45 pm

      Fantastic!! I love to hear that 🙂

  5. Naima on July 19, 2017 at 8:56 am

    How many calories does it contain if i use almond butter and different jam(like orange)?

    • Gemma Stafford on July 20, 2017 at 2:58 am

      Hi Naima,
      I did not count the calories for this!
      There are a number of good calorie counter apps online, check one out, it is useful to have if this is something you are interested in,
      Gemma 🙂

      • naimairfankh on July 20, 2017 at 8:23 am

        Thanks.

        • naimairfankh on July 21, 2017 at 10:32 pm

          My recipe is too dry. Is it because i used almond butter instead of jam and peanut butter?

          • naimairfankh on July 21, 2017 at 10:33 pm

            I wrote this by mistake i already got my answer

          • Gemma Stafford on July 22, 2017 at 4:40 am

            Hi there,
            This is easily fixed by adding a little more liquid to the dough, do not abandon it, all will be well 🙂

            • naimairfankh on July 22, 2017 at 5:20 am

              Thanks for the help



  6. Supraja A on June 10, 2017 at 1:02 pm

    hi. this is supraja from India. being a vegan n breastfeeding mom your mug meals r so useful for my midn8 cravings. thnx a lot.

    • Gemma Stafford on June 11, 2017 at 2:09 am

      Hi there,
      Lucky you to have a little baby to look after, well done!. Do look after you too, important at this time, and the occasional treat will cheer you up in the baby’s sleeping time. I do hope you are getting lots of rest too,
      Gemma 😉

      • Naima on July 20, 2017 at 2:52 am

        My material is too thick is it because of thick peanut butter?

        • Gemma Stafford on July 20, 2017 at 3:04 am

          hi Naima,
          It may be, loosen it with a little milk. this really applies to any recipe really, a batter should not be too thick, or it will not rise,
          Gemma 🙂

          • naimairfankh on July 21, 2017 at 10:34 pm

            Thanks i will try.

          • naimairfankh on July 24, 2017 at 2:24 am

            I tried it again using more liquid and i used white chocolate chips. instead of jam. It was soooo delicious .thanks for awesome recipe

            • Gemma Stafford on July 24, 2017 at 7:32 am

              Great, I am really happy to hear this, thank you for letting me know,
              Gemma 🙂



            • naimairfankh on July 24, 2017 at 7:48 am

              No problem



  7. CharlotteNelson on June 9, 2017 at 10:40 am

    Mine went wrong and it did not taste that good either mine is the second picture!! Help please!!!!

    • Gemma Stafford on June 10, 2017 at 4:33 am

      Hi Charlotte,
      I did not find your photo!
      Did you change the recipe, I find it difficult to know what went wrong for you! Sometimes it is a change of recipe, other times it is over cooked, or under cooked. Timing is really important in the microwave, when it is firm to the touch, it is done!
      The right cup/mug is important too because of how microwaves cook, wider than deeper is best.
      I hope this helps,
      Gemma 🙂

  8. Hannah on April 20, 2017 at 6:02 pm

    The recipe was very delicious, although a little bit crumbly~ Does it matter if you use crunchy or creamy peanut butter? Thank you!

    • Gemma Stafford on April 21, 2017 at 1:16 am

      Hi Hannah,
      The creamy one is best as the fats are more available. This should prevent it from being crumbly. Do not over bake it, when it is barely firm to the touch it is baked! Then allow to stand for one minute,
      Gemma 🙂

  9. Gabriella Velazquez on January 15, 2017 at 8:15 pm

    Hi Gemma!
    Can you bake this in a bowl or does it have to be a mug?

    • Gemma Stafford on January 16, 2017 at 12:01 pm

      Yes, sure you can, a small cereal bowl will do it for you,
      Gemma 🙂

  10. Amy Bean on January 9, 2017 at 7:54 am

    Hi Gemma!
    I just stumbled on your recipes from the Yummly website, so excited to try these for my kids. About what size mug do you use? The ones in your pictures look wider than my regular coffee mugs which are fairly tall? Just curious as I’m sure it would effect cooking times, etc?

    Thanks! Can’t wait to try these all out!

    • Gemma Stafford on January 10, 2017 at 8:20 am

      Hi Amy,
      Clever girl! you are exactly right. The cup/mug I use is a 6 – 8 oz capacity, wider at the mouth. This allows the heat to distribute most efficiently for best results. Really this is a bit like an old fashioned teacup, but you do not need to be too precise, some people use a large ramekin, or a small cereal bowl.
      Thank you for being with us,
      Gemma 🙂
      Gemma 🙂

  11. Sharon Fernandes on December 26, 2016 at 4:54 am
    • Gemma Stafford on December 26, 2016 at 6:30 am

      Hi Sharon,
      did you have a question?
      Gemma 🙂

      • Sharon Fernandes on January 4, 2017 at 9:23 pm

        Yes i had a question Gemma.
        My microwave is of 1600W so how many minutes should I keep it for ?

        • Gemma Stafford on January 5, 2017 at 8:13 am

          Hi Sharon,
          Follow the recipe directions, stop the cooking after 40 seconds, press your finger lightly to the top of the cake, if it is done it will feel firm, if not return it to the oven for 10 secs, test it again, and continue. Remember the food continues to cook in residual heat for about a minute after you remove it from the oven, allow for this and it will be perfect!
          Gemma 🙂

  12. Sharon Fernandes on December 26, 2016 at 2:23 am

    Hi Gemma.
    My microwave is of 1600W so how many minutes should I keep it for ?

  13. Sharon Fernandes on December 26, 2016 at 2:12 am

    I’m a bit health concious so Mam Can i use wheat flour for this cake ?

    • Gemma Stafford on December 26, 2016 at 6:42 am

      Hi Sharon,
      Yes, you may use a wholewheat flour, but you will get a different result! You can use 1/2 and 1/2 wholewheat/ap too, this may be a better mix for you.
      You need to test the cooking time in your oven, I would bake for 40 seconds, stop it, touch the top of the cake, if it is done it will be firm, if not give it 10 secs and teat again.
      Remember food continues to cook in residual heat when it is removed from the oven too, so allow for this too,
      Gemma 🙂

  14. Anna on December 1, 2016 at 4:18 pm

    This tastes so amazing. I added about 1 tbsp of white sugar to the peanut butter mixture and it tastes like a peanut butter cookie with jelly inside. Will definitely make this again

    • Gemma Stafford on December 2, 2016 at 11:58 am

      Hi Anna, you guys are so inventive! this does dound delicious! Thank you for being in touch,
      Gemma 🙂

  15. thecupcake321 on November 20, 2016 at 2:45 pm

    Gemma can use baking soda too or not

    • Gemma Stafford on November 21, 2016 at 1:43 am

      You need to balance baking soda (bicarbonate of soda) which is an alkaline, with an acid ingredient, such as cream of tartar, buttermilk, lemon juice or vinegar! It does not work as a raising agent on its’ own, Gemma 🙂

      • thecupcake321 on November 21, 2016 at 1:34 pm

        ok thanks

  16. Madeline on October 19, 2016 at 2:59 pm

    Gemma your recipes r amazing me and my sister can’t wait to try this recipe

    • Gemma Stafford on October 20, 2016 at 2:02 am

      Hi Madeline, this is good to hear, lovely that you guys are baking together too! Gemma 🙂

  17. esme on October 10, 2016 at 5:00 pm

    do u have any pizza recipe ideas for minute mugs ?

    • Gemma Stafford on October 11, 2016 at 1:38 am

      Hi Esme, yes, there is a mug pizza recipe here on the website. Gemma 🙂

  18. Harshita on September 26, 2016 at 3:04 am

    I absolutely loved this recipe . I made one to try and god I didn’t stop I had to make another one. But I was wondering how many calories does it have and also I omitted oil in the next one..so how many calories does it have ??

    • Gemma Stafford on September 27, 2016 at 2:19 am

      Hi there, I am trying to get back to the recipes to add calorie counts! This one will be about 300 calories, though I have not calculated it yet! I will get to it! Remember the portion size is small,
      Gemma 🙂

  19. Shamaila on September 23, 2016 at 2:19 am

    Hi Gemma ?
    Can you make a homemade peanut butter recipe. It’s hard to find in our country.

    • Gemma Stafford on September 23, 2016 at 2:54 am

      This is on my to do list, thank you 🙂

  20. Carmen on September 22, 2016 at 7:41 am

    Gemma I love your mug recipes,and I have made a few especially potato soup in a mug,made that 3 times,it so good,but do you have a good oatmeal recipe in a mug?I really want to love oatmeal?

  21. Alice on September 14, 2016 at 9:48 pm

    Hi Gemma,

    It is really excellent mug cake! I was little worried how it will taste without any sugar. So I’ve made it with white green yoghurt and maple syrup on the top and it is really fantastic. Thank you.
    Alice

    • Gemma Stafford on September 15, 2016 at 12:58 am

      Hi Alice, i am happy to hear that, Gemma 🙂

  22. Tammy on September 10, 2016 at 1:56 pm

    ? This is one of the best mug recipes I’ve ever had!!!!! My mum and I were watching tv so I decided to put you on tv and prove to her how amazing you are. She even said she didn’t like mug meals but after we watched this video we decided to make this, added some sugar to it and she said you’d proved her wrong. Thank you Gemma the discovery of you has made me whole xx ?

    • Gemma Stafford on September 12, 2016 at 2:13 am

      Hi Tammy, I am happy to have you with us, and you clearly have the power to influence others too, well done you, and thank you to your Mum, Gemma 🙂

  23. Sophi Rofe on September 9, 2016 at 7:20 am

    Loved this made it more like a biscuit, then I crumbled it, it was amazing the crumbly texture was held together with the jam, which added sweetness.

    • Gemma Stafford on September 11, 2016 at 10:44 pm

      I’m delighted you liked it Sophi, thanks for trying it out :).

  24. Alex Forsyth on September 9, 2016 at 3:07 am

    Hi Gemma!
    I followed the recipe and it turned out great! Little bit crumbly but that’s only because I didn’t no how many minutes for 800w. Nothing practice can’t fix! I ate it with some milk for breakfast and I’ve never been more proud! Can’t wait to try more!!

    • Gemma Stafford on September 13, 2016 at 2:17 am

      Yea! that is great Alex, i am happy to hear that. You are right it is a matter of practice, a few seconds will make a great difference, keep at it 🙂

  25. Tracie on September 8, 2016 at 10:17 pm

    Followed recipe to a “t”, but consistency was odd. Almost like a dry, crumbly dough… on top of that, there was just no flavor or sweetness, even with the jam filling. Sorry! And I so wanted to like this!

    • Gemma Stafford on September 9, 2016 at 12:19 am

      Hi Tracie, this does indeed sound odd. It is not the result I get, I hope you will give it another go!
      Gemma 🙂

    • BifrostedRainbows on September 17, 2016 at 6:48 pm

      Same thing just happened to me the only way i can eat this is with evan more jam //sigh i will try it again tomorow

  26. Carla on September 8, 2016 at 7:32 pm

    This is great! Very reminiscent of a peanut butter cookie with the bonus touch of strawberry (I used organic preserves) ???. To play up that dual cookie aspect of this recipe (this was dessert for us today, after all!), I added a small amount of brown sugar to the batter in the mixing process and a splash more of milk. I used organic unsweetened peanut butter for these. It tastes great! The texture is not as gooey as your mug brownie, which is by far my favorite of your mug recipes, it’s more crumbly, but in that sense it mimics a peanut butter cookie further in that those tend to be crumbly also! Thank you for these Genma, they’re helpful, convenient and delicious, and very much customizable to match all preferences! ?

    • Gemma Stafford on September 9, 2016 at 12:23 am

      Carla, you have made me smile! what a great description, I am happy that this worked for you, great job bigging it up for your taste too! Gemma 🙂

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