Peanut Butter Muffins

Submitted by mersaydees

"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.""

 

• Ready In: 55mins
• Ingredients: 14
• Yields: 12 muffins

ingredients

• nonstick cooking spray or paper baking cup
• 177.44 ml all-purpose flour, plus
• 29.58 ml all-purpose flour
• 78.78 ml graham cracker crumbs
• 14.79 ml baking powder
• 1.23 ml salt (optional)
• 177.44 ml creamy peanut butter
• 157.80 ml sugar
• 59.16 ml unsalted butter, melted and cooled
• 1 large egg
• 1 large egg white, at room temperature
• 9.85 ml vanilla extract
• 118.29 ml milk, plus
• 14.79 ml milk

directions

1. Place rack in center of oven and preheat to 400 degrees F.
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. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
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. Beat in the egg, then the egg white, and finally the vanilla until smooth.
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. 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. Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
9. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
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. 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.

Reviews

[ItalianPrincess3]

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!

 

[floobish]

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.

 

[Stacee R.]

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***

 

[ccharlene]

For that fast mom in the the morning to get the kids<br/>Off to school. These also are around under 2.00$ per<br/>Muffin.. Charlene Starzonek

 

[Gerry]

Here when thinking muffins - Peanut Butter doesn't immediately come to mind! Quick and easy to make with an interesting flavor - will be trying the suggested variations for sure. Made for the March Auz/NZ Swap