PB & J Muffins

Patty Ward


Don't these look awesome! I thought so to! Both my hubby and I LOVE peanut butter and I use it as a protein substitute almost daily (Had gastric by-pass surgery). He just loves it, period.
This is a Paula Deen recipe and we know there is gonna be lots of "butta" somewhere in this recipe - In this case in the Compound Butter Recipe
Haven't made these yet, but I will.
Hope you like them too!

★★★★★ 1 vote
12 Difficulty: Easy
20 Min
15 Min


2 c
all-purpose flour
1/4 c
packed light brown sugar
2 Tbsp
baking powder
1/2 tsp
1/2 cup plus 1 tsp. creamy peanut butter
1 c
1 egg, slightly beaten
3 Tbsp
butter, melted
1/4 c
thick jam, such as seedless raspberry
1/3 c
honey-roasted peanuts, chopped
compound butter, recipe to follow


1pre-heat oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
2In 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.
3Distribute half of the batter equally among the muffin cups. Drop a tsp. of jam into each cup and cover with the remaining batter. Top with the chopped peanuts. Bake until the muffins are light golden, 15-20 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. Muffins will keep for 1-2 days.
4COMPOUND BUTTER: 1 stick butter, room temperature
5 tablespoons of your favorite fruit preserve.
Combine ingredients together and chill to set.

About PB & J Muffins