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PB & J Muffins Recipe by Paula Deen

1 ratings
Easy Level
35 MIN 15 Prep + 20 Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
35 MIN 15 Prep + 20 Cook
12 Servings
$ /Serving

PB & J Muffins Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
35 MIN 15 Prep + 20 Cook
12 Servings
$ /Serving

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 teaspoon creamy peanut butter
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1 stick butter, at room temperature, plus 3 tablespoons melted
  • 1/4 cup jam, thick, such as seedless raspberry
  • 1/3 cup honey-roasted peanuts, chopped
  • 5 tablespoons fruit preserves, your favorite type

Preparation

Preheat the oven to 350°. 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 3 tablespoons melted 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 on top. Store in an airtight container. The muffins will keep for 1 to 2 days.

 

Compound Butter:

Combine 1 stick room temperature butter with preserves and chill until set.

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1 Review

rachel
rachel 9/25/2014
9/25/2014
These look delis

These look delish!