I really wasn't even planning that either. I was really just looking for something to make for breakfast yesterday morning. With bare cabinets and a bare fridge, I was surprised I was even able to make anything at all.
I remembered watching an episode of Paula Deen during my lunch break and they were making these fabulous muffins with a sweet compound butter.
I ALWAYS have peanut butter and jelly!
I had to make a few changes to accommodate my barren fridge. I had no milk but had buttermilk from a birthday cake I made last week and I didn't have honey roasted peanuts so I had to make my own. I almost didn't make the compound butter but I'm so glad I had enough butter to make it because It's totally worth it!
Peanut Butter and Jelly Muffins
adapted recipe by Sabrina W. for eat.drink.and be merry.
original recipe by Paula Deen
makes 12 muffins or 6 large muffins
- 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
- 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.