Peanut Butter and J Muffins
Cook Time
20
mins
Calories
145
Serving Size
12
description
Wow... just wow!
ingredients
2 cups all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup plus 1 teaspoon creamy peanut butter
1 cup buttermilk
1 egg, lightly beaten
3 tablespoons butter, melted
1/4 cup thick jam, such as seedless raspberry
1/3 cup peanuts
1 teaspoon honey
1 tablespoon brown sugar
1 stick butter at room temperature
1 tablespoon of your favorite berry preserves
directions
Preheat the oven to 350 degrees.
Spray a 12-cup muffin tin with cooking spray or line with paper muffin cups.
First make the compound butter: Mix together the 1 stick butter that is at room temperature and a tablespoon of your favorite berry preserves. Refrigerate.
In a food processor, pulse peanuts, honey, and brown sugar a few times until they are chopped.
Combine the flour, sugar, baking powder, and salt. With electric beaters, mix in the peanut butter until the mixture resembles coarse crumbs. Add the buttermilk, egg, and butter and beat until combined. Gentle mix in jam with a spoon.
Spoon mix into muffin pan and top with the chopped peanuts. Bake until the muffins are light golden, 15 to 20 minutes. Transfer them to a wire rack to cool. Serve warm or allow to cool completely. Spread on compound butter.