Servings: 12 muffins
Prep Time: 20 min
Cook Time: 15 min
2 cups all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup plus 1 teaspoon creamy peanut butter
1 cup milk
1 egg, lightly beaten
3 tablespoons butter, melted
1/4 cup thick jam, such as seedless raspberry
1/3 cup honey-roasted peanuts, chopped
Compound butter, recipe follows
1 stick butter, room temperature
5 tablespoons of your favorite fruit preserve
Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
In a food processor, combine the flour, sugar, baking powder, and salt. Pulse in all of the peanut butter until the mixture resembles coarse crumbs. Add the milk, egg, and butter and pulse until combined.
Distribute half of the batter equally among the muffin cups. Drop a teaspoon of jam into each cup and cover with the remaining batter. Top with the chopped peanuts. Bake until the muffins are light golden, 15 to 20 minutes. Transfer them to a wire rack to cool. Serve warm or allow to cool completely. Spread compound butter ontop. Store in an airtight container. The muffins will keep for 1 to 2 days.
Combine ingredients together and chill until set.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!