Peanut Butter and Jelly Muffin Cakes

Muffins with Cracker Barrel® Biscuit Mix? You bet! This at-home recipe takes a classic treat and adds a twist. With Dickinson's warm Strawberry Preserves in the middle, you'll be feeling like a kid again.

Little Peanut Butter & Jelly Muffin Cakes

2 cups Cracker Barrel Biscuit Mix
¾ cup granulated sugar
2 large eggs
1 cup vanilla yogurt
⅓ cup milk
½ cup creamy peanut butter + 3 teaspoons
6 teaspoons Dickinson’s® Strawberry Jam   

Topping Ingredients:
6 teaspoons each, creamy peanut butter and strawberry jam

  1. Preheat oven to 375 degrees. Spray muffin tin with vegetable cooking spray.
  2. Whisk together Cracker Barrel Biscuit Mix and sugar.
  3. Mix together eggs, yogurt, milk and peanut butter until blended.
  4. Add the wet mixture to the dry and stir to make a batter.
  5. Divide batter evenly, filling each muffin cup ¾ full.
  6. Add 1 teaspoon Dickinson’s jam to middle of batter along with ½ tsp dollop of peanut butter.
  7. Bake for 20-25 minutes or until medium golden brown. Remove from oven and cool in pan for 5 minutes. Turn out, upside down, onto a wire cooling rack. Immediately fill holes in tops of muffin cakes with 1 teaspoon each peanut butter and jam. Swirl with a toothpick or knife. Serve warm or at room temperature. These are also very good the next day!

Yield: 6 large muffin cakes

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