PB&J Muffins

PB&J Muffins
  • Cook Time
  • Prep Time


  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • Jam, of your choice
  • Salted peanuts, halved or chopped


Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the buttermilk, oil, sugar, peanut butter and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.

Divide the batter among the liners (fill about three-quarters). Before baking top each muffin with 1 rounded tsp. jam; using a small knife, swirl into the batter. Sprinkle with halved, or chopped, salted peanuts.

Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.