Peanut Butter and Jelly Muffins

  • EmilyThompson Posted: 04/17/09
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    I made this recipe because I thought it was unique. The muffins are great! I found the peanut butter flavor to be just right, with a nice sweet punch from the jam in the middle. Don't overfill your pans! These rise up high and will overflow. Taste best hot from the oven, so reheat with a little butter on top for the ultimate in comfort food.

  • AshbeeDaven Posted: 06/23/09
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    I was fairly disappointed with this recipe. I used more than a teaspoon of jam per muffin and they still came out VERY dry. They were decent right out of the oven, but the next morning they were awful. I threw the remainder away. Also, if you are looking for something with a strong peanut butter taste this would not be it. These just seemed to be missing an ingredient to make them moist.

  • Tribe09 Posted: 10/13/09
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    These were delicious and so easy to make. They are so good when you heat them up in the microwave for 20 seconds. Great healthy snack!

  • Gabre03 Posted: 05/28/09
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    Just made these muffins this morning and they were delicious! I even made half of them the night before and kept the rest of the batter in the fridge to make the next morning and both turned out exactly the same. I topped them off with crushed peanuts before they went in the oven and it added a nice touch. Everyone agreed that these muffins were a keeper!

  • cassiadawn Posted: 07/19/09
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    I made these last night. I have to agree that the peanut butter taste could be stronger, but they still make a pleasant snack muffin. I sealed them up in a Tupperware container as soon as they were completely cool, and they're still nice and moist today. I think next time I'll either use a chunky peanut butter, or add some chopped peanuts to the batter. I'll also use more cooking spray on the muffin tins - removal was a bit of a challenge!

  • Jeffsdate Posted: 10/10/09
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    Terrific! I've made these many times. If, like me, you usually don't buy non-"natural" peanut butter, I recommend the "Jif To Go" mini-cups for this recipe. Two of the cups is about the right amount. The only "tweak" I do to the recipe is to reduce the amount of milk by about 2 T., because otherwise the batter is so thin that I worry the jam will sink to the bottom of the muffins.

  • love2cook26 Posted: 12/09/09
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    Well, it sounded like a fun idea, but I ended up throwing every muffin in the trash.

  • keroppi Posted: 10/21/09
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    I really like these muffins. Previous reviewers are correct. There is not a strong peanut butter taste. Also, mine did not turn out dry at all, but I took them out of the oven at 16 minutes instead of 20. I will definitely make this recipe again.

  • SunflowerGal501 Posted: 11/05/09
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    This recipe is absolutely delicious. I doubled the recipe, using 1 egg and 1 heaping tablespoon applesauce, did use natural peanut butter even though the recipe says not to (it was all I had!) and they turned out FABULOUSLY. Will definitely make again! Just the right amount of peanut butter flavor as is.

  • MBLA2645 Posted: 03/09/10
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    My son is in a peanut free classroom, so we used soy nut butter instead of peanut butter and we used 2 eggs instead of the egg substitute. They were delicious! My only advice is to fill the muffins 3/4 of the way full before adding the jelly. We added the jelly at half way and it sunk to the bottom.

  • JWhalenTyler Posted: 04/24/10
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    Ok recipe. Was fun to make something out of the ordinary, but I was disappointed with the peanut taste. I would love to find a way to up the flavor without increasing the calories! Until then, I might make them as a treat for my 4-year-old and sub Nutella for the jelly.

  • lasertip Posted: 10/10/10
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    This is one of the first few recipes I've ever made and it's soooo easy. I didn't have whole wheat flour so I simply used plain flour. Worked perfectly.

  • cclno96 Posted: 10/10/10
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    What great muffins. Simple to put together and very forgiving. I mistakenly used a 1/3 measure for all of the dry ingredients (instead of 1/4 cup) and everything turned out fine. Utilized all whole wheat flour b/c that is all I had. They had a mild peanut butter flavor that my entire family enjoyed. Best muffins I've made in a long time. Definitely a keeper! Enjoy!

  • couponsaver78 Posted: 01/14/11
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    I switched the amounts of WW flour & all purpose flour. Used reduced fat PB and saskatoon berry jam.Apple sauce instead of butter.Delicious!

  • EvilCookieFairy Posted: 01/19/11
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    I made these for my boyfriend, who is a p&j fanatic. I used all white flour, because i didn't have any whole wheat, and i used raspberry jam. I was a bit scared when they came out of the oven. The tops reminded me a bit of a biscuit, but my boyfriend seemed to enjoy them.

  • qpwoei102938 Posted: 01/18/11
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    Quite possibly the WORST recipe I have ever made! I would suggest adding double the sugar if you want to make these at all edible. These muffins are bland, gross, and taste like you are eating plain flour. I'm sorry I wasted homemade jam on them. I will NOT make them again!

  • TessaMarie Posted: 11/05/11
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    I heated up my peanut butter so it would blend evenly with the rest of the wet ingredients, and the muffins turned out pretty good. Next time, I'll probably use more peanut butter (and a chunky version, like other reviewers have recommended), more brown sugar, and way more jam.

  • kaseybrock Posted: 03/03/12
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    I think these are a tasty and filling breakfast muffin. They are definitely not sweet, or similar to peanut butter cookies - so keep that in mind. I followed another reviewer's suggestion and heated up the peanut butter - I agreed that helped make it easier to mix. I heated them up in the microwave for 20 seconds every morning before eating which made them extra yummy. My fiance didn't really like them - he thought they were bland. I'm on a restricted diet though, and don't get to eat many sweets, so they were a nice treat for me!

  • JuliaGo Posted: 05/03/12
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    Loved these and so did my non-sweet tooth having boyfriend. They're perfect for camping/climbing trips. Used blackberry jam because I had it on hand, and it was fabulous. Texture was perfect. Definitely worth trying.

  • MWetmore Posted: 03/04/13
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    I was excited to try these; however, disappointed with the results. I thought they were very, very dry and didn't have much flavor at all. My kids did not like them at all. I am actually amazed that there were so many good reviews about this recipe.

  • MidwestMadre01 Posted: 01/29/13
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    Made these for my family and absolutely love them. They aren't loaded with sugar, but will satisfy everyone's sweet tooth. I made 3 kinds... blueberry preserve, strawberry jam and apricot jam all divine!

  • Jenna84 Posted: 11/06/12
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    These are great! They are fantastic just out of the oven and really good room temp also. I made them to freeze and eat before the gym after work but I've been snacking on them pretty much anytime because they are so good. They really taste just like a PB&J on wheat bread. I used seedless red raspberry jab because its my favorite but I'm thinking I may have to try other flavors so I can have a stock pile of variety in my freezer:)

  • seaside725 Posted: 08/05/13
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    This was a tasty muffin. I also used blackberry jam just because I had it on hand. I wouldn't hesitate to use any flavor jam. I didn't find it dry at all.

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