P B & J Muffins Recipe

Name: P B & J Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour, Pillsbury Best; 1 ½ teaspoons salt; 1 tablespoon baking powder; 1 cup milk; 2 large eggs; ⅔ cup sugar; 1 cup creamy peanut butter, Jif; ⅓ cup vegetable oil, Crisco Pure; ½ cup jam, Smuckers (or preserves of your choice); ¼ cup sugar

Servings: persons

2 cups all-purpose flour, Pillsbury Best
1 ½ teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
⅔ cup sugar
1 cup creamy peanut butter, Jif
⅓ cup vegetable oil, Crisco Pure
½ cup jam, Smuckers (or preserves of your choice)
¼ cup sugar

1
Heat oven to 375 degrees, Spray muffin pan with no stick spray.
2
Stir together flour, salt and baking powder in a large bowl.
3
Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on the low speed of an electric mixer, just until moistened.
4
Do not over beat.
5
Fill prepared muffins cups evenly with half of the batter.
6
Place 2 level teaspoons jam or preserves in the center of each muffin.
7
Evenly divide remaining batter between muffin cups.
8
Sprinkle with sugar.
9
Bake for 18-20 minutes.
10
Remove from the oven; cool in pan 5 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, Pillsbury Best, 1 ½ teaspoons salt, 1 tablespoon baking powder, 1 cup milk, and more.

Yes, P B & J Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

P B & J Muffins

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