Reviewed: Sep. 27, 2012

I made these muffins for my husband and everyone at work and they constantly beg for more. I am however more generous with the peanut butter than what the recipe calls for which makes it even better

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custer, shawnna

Reviewed: Aug. 23, 2012

My 11 year old son made this with some help from me. The kids LOVE them. I added more peanut butter and cooked at 350 instead of 375 and they really came out perfect.

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SuzieQ

Reviewed: Jun. 6, 2012

Wow!!!! Soooo good! Made these delightful muffins as a "mom and me" project with my four year old son!!! We both loved them! I found that I didn't have the jam explode at all .... also I found them very moist and good!!!! Thanks for a wonderful recipe! I did add a spoonful or two more of peanut butter and cooked them for 20 mintues at 350* as per a suggestion in one of the other comments!!!! I will be adding these to my regular recipes!!!! Thanks for this great recipe!!!

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the geddes family

Reviewed: Mar. 4, 2012

I didn't care for these. The muffins were super dense and the jam ran out of the muffins. I didn't think that the flavor made up for any of the negatives in this recipe. Not worth making again.

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Mazomom

Reviewed: 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.

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Reviewed: Sep. 6, 2011

I've made this twice, and everyone loved it. The first time the jelly exploded everywhere, and it was stillna hit. The second time, I made little wells and then covered them with the remaining batter, and the looked perfect. No explosion. I never use baking cups, I buy stop n shop brand cooking spray WITH FLOUR and spray in the cups and all over the top. No matter what I cook, nothing ever sticks. I felt even with the suggested amount of jelly, they are a little dry. I think I'm gonna mix jelly in the batter as well as in the center next time. I'll let u know how it turns out.

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Chrissy

Cooking Level: Expert

Home Town: Astoria, New York, USA

Reviewed: 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!!!

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LAURAGIRL

Reviewed: May 8, 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!

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SparkleSister7

Reviewed: 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!!

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Choucroute

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Broomfield, Colorado, USA

Reviewed: Jan. 28, 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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