P B and J Muffins Recipe - Allrecipes.com
P B and J Muffins Recipe
  • READY IN 45 mins

P B and J Muffins

Recipe by  

"A dollop of jam is hiding in the middle of these peanut butter muffins."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
  2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2010

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

 
Most Helpful Critical Review
Sep 13, 2007

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.

 

25 Ratings

Jun 26, 2013

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!

 
Oct 17, 2011

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.

 
Aug 13, 2011

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!!!

 
May 08, 2011

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!

 
Apr 21, 2011

Yummy recipe!! I made these for my daughter's birthday recently per her request for peanut butter and jelly, and she really liked them!!

 
Jan 31, 2011

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!

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 495 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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