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

Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron %.

*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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