PB & J Muffins

PB & J Muffins

Jelly is hidden in the center of these tender peanut butter muffins. Grab one on the way to school or pack in the kid’s lunchbox.

20 min. prep time
12 muffins
000 Ratings


1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 cup creamy peanut butter
1/2 cup sugar
1/4 cup Land O Lakes® Butter, melted
1 cup milk
1/2 cup jelly
2 tablespoons chopped peanuts, if desired


Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups; set aside.

Combine flour and baking powder in bowl; set aside.

Combine peanut butter, sugar and butter in another bowl; beat at medium speed until well mixed. Add milk and eggs; beat at low speed until smooth. Stir in flour mixture just until mixed.

Spoon batter into prepared muffin pan cups, filling each 1/3 full. Place 1 teaspoon jelly into center of batter in each cup. Divide remaining batter among cups to cover jelly. Bake 15-17 minutes or until tops are lightly browned.

Melt remaining jelly in 1-quart saucepan; spread over warm muffins. Sprinkle with chopped peanuts, if desired.

Recipe Tip

Use a small measuring teaspoon to place jelly onto muffin batter. Jelly should not touch sides of pan.

Nutrition Facts (1 muffin)

Calories: 290

Fat: 14g

Cholesterol: 40mg

Sodium: 200mg

Carbohydrates: 37g

Dietary Fiber: 2g

Protein: 8g

Recipe #15237©2011Land O'Lakes, Inc.

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