Brunch Peanut Butter Muffins Food

PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin papers (you'll end up with 12-14 muffins total).
• In a large bowl whisk together the flour, baking powder and salt.
• In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth.
• Turn the mixer down to low speed and mix in the milk and sour cream.
• Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips.
• Spoon the batter into the prepared muffin pan, filling each to the top of the paper (you'll end up with 12-14 muffins total).
• Bake for 16-18 minutes, or until an inserted toothpick comes out clean (except for the melted chocolate chips).

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

PEANUT BUTTER MUFFINS

Steps:

• Place rack in center of oven and preheat to 400 degrees F.
• Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
• Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
• Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
• Beat in the egg, then the egg white, and finally the vanilla until smooth.
• Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
• 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.
• Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
• Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
• 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.
• 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.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
• In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
• In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
• Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
• Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.

PEANUT BUTTER-BANANA BREAKFAST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Grease 10 cups of a 12-cup muffin pan or line with paper liners.
• Combine the wet ingredients in a medium-sized bowl.
• Add the flour, sugar, baking powder, cinnamon and salt.
• Stir until just combined.
• Add the chocolate chips, mixing lightly.
• Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
• Bake in the centre of the preheated oven for 20 to 25 minutes or until golden and the top springs back when lightly pressed.
• Cool in the pan.

PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 350°F. Paper or grease 18 muffin compartments
• Combine dry ingredients in a mixing bowl. Stir to combine.
• Add peanut butter and oil, applesauce, and brown sugar in a mixing bowl. Stir to combine. Add plant-based milk, apple cider vinegar, and vanilla and stir again until smooth and creamy.
• Add flour mixture to butter mixture and stir until combined. Stir in chocolate chips if using. Use a cookie dough dispenser to equally distribute batter into all the prepared muffin compartments.
• Bake muffins for 18 to 20 minutes until the edges are golden brown. A tester inserted in the center comes out clean or has only a few crumbs. Remove pan from the oven and cool for 5 minutes before transferring muffins to a wire rack to cool completely.
• Store muffins in an airtight container.

PEANUT BUTTER & JELLY MUFFINS

Steps:

• Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners. Spray the inside of the liners lightly with avocado oil spray to prevent muffins from sticking to liners.
• In a large bowl, whisk the eggs. Add the applesauce, peanut butter, maple syrup and vanilla extract until smooth.
• To the bowl, add in the oat flour, baking powder and salt. Combine until just incorporated. Careful not to overmix. Scoop the batter into muffin liners. Add 1 teaspoon of naturally sweetened jam or chia jam on top of each muffin. Use the back of a spoon or a butter knife to swirl the strawberry fruit spread into the top layer of the batter.
• Bake for 23-27 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool for 3-5 minutes, then transfer the muffins to a wire rack to cool.
• Store the muffins in an airtight container in the fridge for up to a week or in the freezer for three months.

PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
• Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gently combine wet and dry ingredients with spatula.
• Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
• Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
• Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.

CHOCOLATE CHIP PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
• In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
• Add the milk and the vanilla extract, and whisk together.
• In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
• Finally, fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
• Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

PEANUT BUTTER AND JAM MUFFINS

Steps:

• 1. HEAT oven to 375ºF. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients with mixer on low speed, just until moistened. Do not over beat.
• 2. FILL prepared muffin cups with half of batter. Place 2 level teaspoons jam or preserves in center of each muffin. Divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bake 18 to 20 minutes. Remove from oven. Cool in pan 5 minutes.