PEANUT BUTTER AND JELLY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
- Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.
PEANUT BUTTER BANANA MUFFINS
If you like peanut butter and banana together, these muffins are for you.
Provided by ADDO
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 28m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
- In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
- Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g
PEANUT BUTTER AND JELLY MUFFINS
No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.
Provided by By Becky Rosenthal
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
PEANUT BUTTER SURPRISE MUFFINS
Reese's Peanut Butter Cups are the hidden surprise in these fun little muffins from Joan Dobry of Hardy, Arkansas. "They are wonderful warm from the oven, when the chocolaty surprise is smooth and creamy," she says. "And just about everyone loves the combination of chocolate and peanut butter."
Provided by Taste of Home
Time 40m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg and milk. Stir into dry ingredients just until moistened. Combine peanut butter and butter; fold into batter. , Fill greased or paper-lined muffin cups one-fourth full; place a peanut butter cup in each. Cover with remaining batter. Bake at 400° for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 226 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein.
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-BANANA MUFFINS
Skip the bakery and surprise your family with Peanut Butter-Banana Muffins. These tender, moist Peanut Butter-Banana Muffins feature a whiff of vanilla.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
HIDDEN SURPRISE MUFFINS
Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.
Provided by bunkie68
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Grease the bottom ONLY of a 12-cup muffin tin.
- Preheat the oven to 400 degrees F.
- In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
- In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
- Make a "well" in the dry ingredients and add the wet ingredients to the well.
- Stir until the mixture is moist.
- Don't overmix - the batter should be lumpy.
- Fill the muffin tins half full.
- Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
- Add more batter on top of the jelly so that each cup is 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- When the muffins are baked there will be a jelly surprise in the middle.
SURPRISE BANANA MUFFINS
I created these easy muffins after I'd stocked up on too much candy and banana bread mix. My family loves the peanut-butter surprise, and these muffins were a huge hit at a church potluck. -Teresa Heavilin, Kokomo, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top. , Bake at 400° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 271 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CORN MUFFINS
Make and share this Peanut Butter Corn Muffins recipe from Food.com.
Provided by TishT
Categories Quick Breads
Time 35m
Yield 1 Depends on the size of tin used
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Grease muffin tins.
- Place all dry ingredients in a mixing bowl and mix up with an electric mixer.
- Add the liquids and mix smooth.
- Place 2 tablespoons of batter in the bottom of each of the greased muffin cups.
- Add 1 tablespoon of crunchy style peanut butter.
- Add the remaining bit of batter and bake for approx.
- 25 minutes or until a tooth pick comes out clean.
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