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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.

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20 min
Prep Time
35 min
Total Time


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

2 large Land O Lakes® Eggs

1/2 cup jelly

2 tablespoons chopped peanuts, if desired

How to make

  1. STEP 1

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

  2. STEP 2

    Combine flour and baking powder in bowl; set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

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

Tip #1

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

Nutrition (1 muffin)

290 Calories
14 Fat (g)
40 Cholesterol (mg)
200 Sodium (mg)
37 Carbohydrates (g)
2 Dietary Fiber
8 Protein (g)
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