PEANUT BUTTER MUFFINS
These easy peanut butter muffins have a delicious peanut butter flavor, moist texture, and are filled with chocolate chips. Make them for breakfast or a snack - they're the perfect way to get your peanut butter fix.
Provided by Fiona Dowling
Time 28m
Number Of Ingredients 11
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).
HOME
Steps:
- Preheat oven to 375º F. Paper-line or grease 18, 2 1/2-inch muffin cups.
- Combine all-purpose flour, whole-wheat flour, baking powder and salt in small bowl. Beat butter, peanut butter and brown sugar in large mixer bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in morsels. Spoon batter into prepared cups, filling 3/4 full.
- Bake for 18 to 20 minutes or until wooden pick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in airtight containers.
CHOCOLATE PEANUT BUTTER CHIP FUDGE
Provided by Food Network
Time 15m
Yield 1-1/3 pounds
Number Of Ingredients 4
Steps:
- LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
- MELT chocolate chips with sweetened condensed milk and vanilla in heavy saucepan over low heat, stirring frequently.
- REMOVE from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
- CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
FUDGY PEANUT BUTTER CHIP MUFFINS
What a wonderful tasting snack, dessert, or maybe even breakfast? It's got to be healthy with applesauce and oats in it - right?
Provided by Trisha W
Categories Quick Breads
Time 37m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Mix applesauce and oats in a small bowl.
- Beat butter, sugars, egg and vanilla until well blended.
- Stir in the applesauce mixture, blending well.
- Stir together the next 4 dry ingredients and blend into the butter mixture.
- Fold in the peanut butter chips.
- Fill 12 paper lined muffin cups 3/4 full of batter.
- Bake in a 350 degree oven for 22-26 minutes or until a toothpick inserted in the middle comes out almost clean.
- If desired, sprinkle with powdered sugar when slightly cooled.
Nutrition Facts : Calories 237.7, Fat 8.9, SaturatedFat 4.5, Cholesterol 27.8, Sodium 127.4, Carbohydrate 35.2, Fiber 1.7, Sugar 22.8, Protein 4.8
FUDGY CHOCOLATE CHIP MUFFINS
Make and share this Fudgy Chocolate Chip Muffins recipe from Food.com.
Provided by Shy617
Categories Quick Breads
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Spray muffin tins with non stick cooking spray.
- Stir together applesauce and oats and set aside.
- Beat butter, sugars, egg and vanilla. Add oat mixture and blend well.
- Combine flour, baking soda and cocoa and add to wet mixture, mixing till just combined.
- Fold in chocolate chips.
- Fill muffin tins 3/4 full.
- Bake 20-24 mins or until a toothpick comes out almost clean.
- Cool in pan 5 mins and remove to wire rack.
- Serve warm and enjoy!
Nutrition Facts : Calories 216.1, Fat 5.8, SaturatedFat 2.2, Cholesterol 20.5, Sodium 107.2, Carbohydrate 38.3, Fiber 1.5, Sugar 26.2, Protein 3.2
PEANUT BUTTER MUFFINS
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."
Provided by mersaydees
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 14
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.
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