PB&J Mini Walnut Muffins

The savory flavor of Jif® Creamy Peanut Butter and sweetness of Smucker’s® Natural Strawberry Fruit Spread make these delicious walnut mini-muffins into a lovable breakfast, or mini-treat you can enjoy anywhere. Perfect to share so everyone can taste your Love, to go.


  • Crisco® Original No-Stick Cooking Spray
  • 1 roll Pillsbury® refrigerated peanut butter cookie dough
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/3 cup buttermilk
  • 3 cups finely chopped walnuts
  • 1/2 cup Smucker's® Seedless Strawberry Jam

Prep Time

30 min.


48 muffins

Nutritional Info

Serving Size (1 muffin), Calories 110 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 10mg, Sodium 75mg, Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.


  • Heat oven to 350°F. Spray 48 mini muffin cups with no-stick cooking spray. Let cookie dough stand 10 minutes to soften. In small bowl, mix flour, baking soda and 1/4 teaspoon salt; set aside.
  • In large bowl, break up cookie dough. Beat in eggs and buttermilk with electric mixer on medium speed until smooh. Stir in flour mixture just until moistened. Stir in 1 1/2 cups of the walnuts. Spoon about one tablespoon batter into each cup, filling 2/3 full.
  • Bake 8 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from pans to cooling rack. Cool 5 minutes or until cool enough to handle.
  • Meanwhile, in small microwavable bowl, microwave jam on High 45 to 60 seconds or until melted. Place remaining 1 1/2 cup walnuts in small bowl.
  • Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.
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