Hello, lovelies!
Not to get all Bob Ross-ey on you, but these are happy little muffins. It’s a Paula Deen recipe (that involves only 3 Tbsp. butter, I might add) and were apparently quite a hit at The Yankee’s office. Yay!
PB&J muffins
Ingredients
- 2 cups AP flour
- 1/4 cup packed light brown sugar
- 2 Tbsp. baking powder
- 1/2 tsp salt
- 1/2 cup plus 1 tsp. creamy peanut butter
- 1 cup milk
- 1 egg, lightly beaten
- 3 Tbsp. butter, melted
- 1/4 cup thick jam (not jelly!)
- 1/3 cup honey roasted peanuts, chopped (optional)
Instructions
- Preheat the oven to 350F and line 12 muffin cups with paper liners or spray with nonstick spray
- Combine flour, sugar, baking powder and salt in the food processor; add in all the peanut butter and pulse till it looks like coarse crumbs (think biscuit making); add in milk, egg, and melted butter and pulse till just combined
- Scoop half the batter into the muffin cups, then drop a teaspoon of jam on each; cover with the remaining batter and top with chopped peanuts if you’re using them
- Bake until muffins are light golden, about 15-20 minutes; cool on a wire rack (or eat immediately — these are SO GOOD still warm)
Paula says these will keep for 1-2 days, but they lasted about 1-2 hours in The Yankee’s office. So there you have it. 🙂
One Particular Kitchen 
These look delicious! Do you know why you have to use jam and not jelly?
I do! Apparently jelly has a tendency to soak into the muffin and kind of disappear whereas jam can hold its own; that’s also mentioned in a similar recipe in one of the sneak-veggies-into-your-kids cookbooks. ~OPK
These look divine! I wonder if you could use natural peanut butter. I like to get the fresh ground kind from Whole Foods.
I think they’d be great with that! These are pretty sweet using sweetened PB so I think you’d love them with the fresh ground kind. That sounds really good!
What a killer recipe. I cant believe i was so “chicken” to cook..this was a total hit