Recipe by Jif® & Smucker's®
"A dollop of jam is hiding in the middle of these peanut butter muffins."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
CRISCO® Original No-Stick Cooking Spray
PILLSBURY BEST® All Purpose Flour
1 1/2 teaspoons
JIF® Creamy Peanut Butter
CRISCO® Vegetable Oil
SMUCKER'S® Jam or preserves of your choice
These muffins are very tasty...The only things I did differntly were;added an extra spoonful of peanut butter and only 1/4 cup of oil...I also cooked them at 350 for 20minutes...They are kind of hard to get out of the pan though..very soft
These were o.k. My family ate them and said they were good however they did not eat them with the same zeal as all my other baking. I also found there very fussy to make and had to clean my oven after. Not Fun! I would suggest that when making them reduce the amount of jam filling the the center and stretch out the batter to make 14 -16 muffins as they really rise and overflowed the pan and the filling oozed out too.
These turned out fantastic! They are not over sweet, just sweet enough. I only put about a tsp of jam into each muffin, and I did not sprinkle the sugar on top. They turned out very nice, the tops were perfectly crispy. Great quick easy recipe, I made these while my newborn napped!
I followed the exact recipe and these were just OK. Nothing to rave about but not that bad. I probably won't make them again.
AMAZING! These are so addictive! I want to eat 5 of these in a row. The jam didn't stay right in the middle, but I knew they wouldn't, and they look fine if it doesn't. I suggest baking them at 350 degrees like others have also suggested. I did, and they turned out perfectly that way. I also mixed all the sugar in with the batter, instead of sprinkling it on top, and it turned out fine. YUMMMYYY!!!
Family loved them. After reading about jam-splattering issues; I made wells in the batter when filling cups half-full, put in the jam, and only topped the muffin cups with enough batter to cover and "seal in" the jam, not all of the remaining batter (I had 1 and a half cups of batter left over for the next batch). This is a bit more time-consuming, but the jam stayed in the muffins and did not splatter.
I agree that the muffins could be more peanutty, so the second time I added a 1/4 cup more pb and some honey-roasted peanuts for a little crunch. Just make sure you serve the muffins with a big glass of milk!
Yummy recipe!! I made these for my daughter's birthday recently per her request for peanut butter and jelly, and she really liked them!!
I live in Colorado about 5k from sea level, and I have had problems with homemade muffins before so I am not sure how much is altitude or the recipe. My muffins were crumbly very crumbly. And the peanut butter muffin part was very thick. Just didn't have the right balance. But we still ate them all!
* Percent Daily Values are based on a 2,000 calorie diet.
P B and J Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 163
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make moist, fruity strawberry cookies.
This vegan cornbread is made with whole-wheat flour and agave syrup.
Even finicky toddlers love these magical mini-muffins.