Peanut Butter Muffins

peanut-butter-muffins
Photo by Amy Neunsinger
Peanut Butter Muffins 3.3 149 5 1
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  • Serves 12
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 201 calories
    • Calories 0 calories from fat
    • Fat 10 g
    • Sat Fat 3 g
    • Cholesterol 27 mg
    • Sodium 388 mg
    • Protein 6 mg
    • Carbohydrate 24 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 170 mg

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.Bake 15 to 20 minutes or until light golden brown. Cool on a wire rack.

Ingredients

  1. Check 2 cups all-purpose flour
  2. Check 1/4 cup sugar
  3. Check 2 teaspoons baking powder
  4. Check 1/2 teaspoon salt
  5. Check 1/3 cup peanut butter (crunchy or smooth)
  6. Check 1 cup whole milk
  7. Check 1 egg, beaten
  8. Check 3 tablespoons unsalted butter, melted
  9. Check 1/3 cup unsalted peanuts, chopped

Directions

  1. 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. 
  2. 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.
  3. Bake 15 to 20 minutes or until light golden brown. Cool on a wire rack.

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