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Peanut Butter Muffin

Kids of all ages will love these delicious peanutty treats from Ann Janis of Tucson, Arizona. Topped with your favorite jelly, the pretty muffins are sure to bring back sweet childhood memories.
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    1 dozen


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter
  • 3 tablespoons cold butter, divided
  • 2 eggs
  • 1 cup milk
  • Cinnamon-sugar
  • Jelly, optional


  • In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.
Nutrition Facts
1 each: 221 calories, 10g fat (4g saturated fat), 46mg cholesterol, 298mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 7g protein.

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  • rllewis7
    Apr 25, 2016

    I spooned about 2 Tablespoons of the batter into each muffin cup, followed by a teaspoon of jelly, then topped with the remaining batter. So good with the jelly baked inside!

  • ChuckFinnley12
    Jan 2, 2013

    Pretty good, I skipped the cinnamon sugar topping though. Made a batch of minis and they also turned out well, just baked a wee bit to long (whoops) but these are great for a peanut butter fix.

  • gaillfarmer
    Jun 29, 2008

    Can crunchy peanut butter be used in this recipe?