Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Breakfast / Peanut Butter Muffins Recipe
    Lost? Site Map

    Peanut Butter Muffins

    Peanut Butter Muffins. Photo by TheGrumpyChef

    1/7 Photos of Peanut Butter Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    mersaydees's Note:

    Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Place rack in center of oven and preheat to 400 degrees F.
    2. 2
      Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
    3. 3
      Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
    4. 4
      Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
    5. 5
      Beat in the egg, then the egg white, and finally the vanilla until smooth.
    6. 6
      Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
    7. 7
      Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
    8. 8
      Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
    9. 9
      Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
    10. 10
      Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
    11. 11
      They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.

    Ratings & Reviews:

    • on July 11, 2010

      55

      I added about 1 tsp of strawberry jam in the middle of each of the muffins I was making before baking then I added a little more batter on top. The kids went nuts for these, and they now ask me to make them at least once a week! You can switch around the jam to whatever is your favorite. I love it with raspberry myself!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2012

      55

      These turned out great! I followed the recipe exactly (and I love all the specificity about when to do what and how) and they were just perfect. Fluffy, moist, flavorful, wonderful, smelled great, taste fantastic. I wish they weren't 6 whole WW points but what can you do, it's about deliciousness at this point. Highly recommend this recipe, it's pretty flawless.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2012

      45

      Great muffins! I added 1 tsp. of strawberry fruit spread to half the batch and kept the others plain. Very moist and flavorful. Thanks for sharing, mersaydees! ***Made for PRMR***

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

    Advertisement

    Nutritional Facts for Peanut Butter Muffins

    Serving Size: 1 (765 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 231.9
     
    Calories from Fat 117
    50%
    Total Fat 13.1 g
    20%
    Saturated Fat 4.5 g
    22%
    Cholesterol 27.2 mg
    9%
    Sodium 192.8 mg
    8%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.2 g
    5%
    Sugars 13.4 g
    53%
    Protein 6.3 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites