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Brunch Peanut Butter Muffins

 Brunch Peanut Butter Muffins
Recipe provided by Jif®
12 ServingsReady In Time 1 hour, 35 minutes


  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 2 tbsps. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 large egg
  • 1 cup milk
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 tbsps. sugar
  • 3 tbsps. Pillsbury BEST® All Purpose Flour
  • 3 tbsps. Jif® Creamy Peanut Butter or Jif® Extra Crunchy Peanut Butter
  • 1/8 tsp. salt


  • Heat oven to 400°F. Spray a 12-cup muffin pan with a no-stick
  • cooking spray or line with paper cups.
  • Stir together flour, sugar, baking powder and salt in medium bowl.
  • Combine egg, milk and oil in small bowl. Add liquids to flour
  • mixture, stirring just until dry ingredients are moistened. Divide
  • batter evenly among cups.
  • Combine sugar, flour, peanut butter and salt in small bowl, mixing

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Brunch Peanut Butter Muffins (continued)

Directions (continued)

  • with fork until crumbly. Divide topping over muffins. Lightly stir
  • into muffin with knife.
  • Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5
  • minutes. Remove from pan to rack to cool completely. Yield: 12
  • servings.