Jif® & Smucker's® Peanut Butter Puffs

Jif® & Smucker's® Peanut Butter Puffs

3
Jif(R) & Smucker's(R) 0

"Best when served piping hot, these peanut butter puffs are topped with melted currant jelly and then coated in chopped peanuts."

Ingredients {{adjustedServings}} servings 185 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F.
  2. Stir together flour, sugar, baking powder and salt. Cut in peanut butter and butter or margarine till mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just till moistened.
  3. Fill greased muffin pans 2/3 full.
  4. Bake in 400 degrees F oven 15 to 17 minutes. Immediately brush tops with melted jelly, dip in peanuts. Serve hot.
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Reviews 3

  1. 5 Ratings

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Sylvie TorokNagy Murray
1/19/2010

i added 1 cup of smooth pb (we really like extra pb flavour)and put a small tablespoon into paperliners and baked it for 5 minutes....then added some jam and topped with the remaining batter creating a filled muffin....delicious.

cheezhead93
9/9/2007

Made these this morning and they turned out well. My husband said they tasted like peanut butter cookies. Used creamy peanut butter instead of chunky. Will also add more jelly at the end next time. I like my muffins a little sweeter.

LadyBaker
5/28/2013

We love these! I use about 3/4 cup of peanut butter and add half a bag of chocolate chips. They make good muffins - not too sweet for us - and I don't even bother with the jelly/chopped peanut topping.