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.
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 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 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
PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by kittycatmom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
- Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
- Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.
PEANUT BUTTER-BANANA MUFFINS
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Categories Bread Mixer Breakfast Brunch Bake Kid-Friendly Back to School Banana Bon Appétit Small Plates
Yield Makes 12
Number Of Ingredients 11
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 OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner
Provided by Tiffany Lo
Categories Bakery Goods
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Line the muffin tin with liners and evenly pour mixture into the cups.
- Bake for 15 minutes.
- For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
- Top muffins with peanut butter drizzle and crushed peanuts (optional).
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 37 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 14 grams
PUB PEANUT MUFFINS
What is better than beer and peanuts? Having the perfect combination in a sweet muffin! For extra yummy flavor, serve warm with peanut butter or nut butter spread.
Provided by ColleenMick
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin tin.
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
- Bake for 25 minutes in the preheated oven, or until browned and firm. Cool in the pan for about 5 minutes before removing and cooling on a wire rack.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.5 g, Cholesterol 4.1 mg, Fat 6.7 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 293.8 mg, Sugar 8.2 g
PEANUT MUFFINS
This muffins are so simple to make and are so tasty. I like how they are not overly sweet and how everyone enjoys them.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Combine eggs, butter and milk; add to the dry ingredients and stir just until moistened. Fold in peanuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15 minutes or until muffins test done.
Nutrition Facts : Calories 212 calories, Fat 13g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 243mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
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- Preheat oven to 350° F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the peanut butter and combine with a pastry cutter or 2 forks until it has reached a coarse, crumbly texture. Stir in the milk, egg, and butter.
- Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter. Evenly sprinkle some chopped peanuts over each.
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