VIDEO RECIPE: PB&J Muffins
This recipe takes a regular muffin recipe and adds Peanut Butter & Co The Bee's Knees, honey peanut butter to the batter. Once out of the oven, the warm muffins get a generous spread of sweet raspberry jam plus a sprinkling of chopped roasted salted peanuts – what a treat!
- Yield:1 Dozen
- Prep Time:10 Minutes
- Cook Time:20 Minutes
- Total Time:30 Minutes
2 cups all purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup Peanut Butter & Co The Bee’s Knees, slightly warmed in microwave
1 cup whole milk
1 large egg
2 tsp. vanilla extract
4 tbsp. butter, melted
1 cup raspberry jam (I used Peanut Butter & Co. Rip Roaring Raspberry Preserves)
Chopped roasted peanuts for garnish
Preheat oven to 350°F. Line 12-cup muffin tin with paper liners.
Whisk together flour, sugar, baking powder, and salt.
In separate bowl, by hand or using a mixer, beat Peanut Butter & Co The Bee's Knees, milk, egg, vanilla, and melted butter.
Add dry ingredients to wet ingredients and stir until just combined.
Divide batter into muffin tins using an ice cream scoop and bake for 15-20 minutes until risen and slightly golden.
Spread muffin tops thickly with jam, then let cool until set & garnish with chopped peanuts.