PB & J Muffins

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AMAZING! The top of the muffin is just like a peanut butter cookie. I made these for my kids to get them to eat some peanut butter, which they won't eat in a sandwich. After reading the reviews, I doubled the brown sugar and put in a squirt of honey. I used two eggs, because the ones I had were kinda small. The muffins came out big and beautiful. Will definitely make again! Next time I will use raspberry or strawberry jam instead of grape jelly.

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I wish I had read the reviews first, too. Although, with baked items, I almost always make it according to the recipe first and then tweak it as needed. But, these muffins are not nearly sweet enough! They are fairly moist, but just so bland. I'll be using black_panther's suggestions on my next try.

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I should have read through the reviews first. Very disappointing. Not enough sugar. The muffin tasted like raw flour because it didn't have enough sugar. VERY BAD!

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I made these with gingererp13 suggestions. My boys loved them. They make great big ones, and I made mini ones. Original recipe was on the dry and tastless side. I am going to try with wheat and white flour next time. One of my sons like those crustless pb&j frozen he is freezing some of the muffins going to try them cold with milk. Kids!
Thanks for idea.
Cheryl a from Wa state

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These muffins were amazing! Before cooking them I read through some of the reviews and adjusted the recipe some. I changed it to 1 cup of brown sugar, 2 eggs, 3/4 cup of peanut butter (thanks black_panther_1 for those recommendations, and 1/2 tsp of vanilla extract. Needless to say this recipe will be going into the favorites file!

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I just finished watching your show and went right into the kitchen and whipped up a batch of these. DELISH! My family loved them and gobbled them right up. I did add a 1/3 cup brown sugar vs. 1/4 c. And I used one cup of white flour and one cup of whole wheat. I used concord grape jelly. You do have to be sure to kind of spread the batter in the cups, and I made a little dip in it, where I placed the jelly, so that it would stay in the middle. These are a new family favorite. Thanks Paula! I must add, I just read some of the other reviews, and I didn't even notice that it was 2 Tablespoons of baking powder, I only added 2 teaspoons...Oops..but they were really really good this way.

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The first time I made this recipe, I followed it exactly and it turned out bland and heavy. No one ate them and they went in the trash, so today I added 2 eggs instead of 1, 1 cup of brown sugar, and 2-3 tbs of honey, and an extra 1/4 cup of pb, and 3 tbs of baking powder and they turned out MARVELOUS!!! They were sooo fluffy and just yummy! I just ate two with some butter on top and my 3 year old loves them also. I will keep my additions to this recipe and it will always be my #1 peanut butter muffin recipe! I also added about 2 tbs of raspberry jelly in the middle since that's the best part!! :

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Of course every cook/chef has a flop once in a while but these muffins were not. I was a little taken aback when I read the 2T of baking powder but the end result was a nice muffin, not too sweet and perfect with coffee. I agree I wish they were a little more peanut buttery so we may try adjusting that the next time we make them.

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Paula, these are awesome!!! My daughter and I are huge fans of PB so this is a great addition to our PB repetuar. However, I only wish they were a little more peanut buttery. Any thoughts anyone??

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I love crumbly, not-very-sweet muffins with coffee, but these were not it. They tasted like baking powder and were incredibly dry. Even my daughters wouldn't eat them. I know we did everything exactly right, because we re-watched the episode this morning before making them, and again after we discovered how much they sucked. I am flummoxed by the 5 star reviews. This is a great idea, and we'll play with the recipe to make something good. I guess even Paula has a flop once every few years, right? :