PB & J Muffins

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PB & J Muffins PB & J Muffins


Servings: 12 muffins
Prep Time: 20 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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

Compound Butter:
1 stick butter, room temperature
5 tablespoons of your favorite fruit preserve


 

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Directions

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.

Compound Butter:
Combine ingredients together and chill until set.

Show: Paula's Best Dishes
          Watch Paula on Food Network


Publication: Deen Family Cookbook

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Leave a Comment

Reader Comments:

43211

This tasted amazing with double the sugar and just a little bit more peanut butter!! Also I changed the amount of baking powder to 2 teaspoons and it turned out great!

By Neha Goel on September 03, 2013

54321

Doubled the recipe and found the batter like a bread dough. It climbed the beaters of my mix master (I don't have a food processor). Added more milk and it didn't help much. Scooped the dough/batter into muffin papers, added jam and then scooped batter onto the jam. Also I added 1/4c coconut because we love coconut in our muffins. Baked them 18 min. and they were doughy still - should bake for at least 20 min.; probably could stay in the oven for more like 25 min. Tasty and good - a hit with my kids.

By Berni on May 21, 2013

43211

After catching Paula and her son making these on 'Paula's Best Dishes', I decided it would be a fun recipe to make with my daughter (she's 9 and loves to spend time in the kitchen with Mom). With a little help, she was able to make these muffins with ease! She is so proud to have the family eating 'her' muffins : ) Only one note, we decided not to do the compound butter... regular butter is quite tasty on these. Thanks Paula for such an easy and fun family recipe!

By Jenn on January 03, 2012

54321

I baked your pb and j muffins for breakfast for my mom and she loved them thanks pauladeen! I'm only 13 and I hope to be a top cheif like yourself oneday your my role model pauladeen I love you and you Cooking!

By Brandy Cathell on October 18, 2011

54321

The recipe should be 2 tsp. of baking powder instead of tablespoons. And tastes great with a little extra peanut butter!

By Ingaborg on August 12, 2011

54321

do you have to have a food processor to make these? and do you have to use baking powder?

By rejgh on April 17, 2011

54321

Loved this recipe; I added 1 C of Peanut Butter instead of 1/2. This is a great recipe to make on a Sunday and have all week for my daughter's breakfast.

By Jessica on January 02, 2011

54321

i made this for my family yesterday. it was a big hit, they love peanut butter and jelly and i saw this on the show and had to make them. they will be made at least once a week.thank you Paula.

By Tiffany on January 02, 2011

14321

Followed everything and still had no taste. Out of the oven was ok, next day in the fridge was tasteless.

By Anonymous on September 29, 2010

54321

I just made these...I think it should be 2 teaspoons of baking powder.

By Anonymous on September 02, 2010

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