PB&J muffins

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


  • 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)


  1. Preheat the oven to 350F and line 12 muffin cups with paper liners or spray with nonstick spray
  2. 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
  3. 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
  4. 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. 🙂


3 thoughts on “PB&J muffins

  1. 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

  2. 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!

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