Crunchy Peanut Butter Muffins
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
15 muffins
ingredients
- 473.18 ml all-purpose flour
- 19.71 ml baking powder
- 9.85 ml cinnamon
- 3.69 ml salt
- 59.14 ml peanut butter (crunchy or smooth)
- 59.14 ml peanut oil (may sub vegetable or corn oil)
- 177.44 ml packed light brown sugar
- 1 very ripe banana, mashed
- 177.44 ml milk
- 1 egg
- 2.46 ml cinnamon
- 59.14 ml packed light brown sugar
- 29.58 ml butter
- 236.59 ml unsalted dry roasted peanuts, chopped
directions
- Preheat oven to 400°F
- For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.
- In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.
- Pour this mixture into the center of the dry ingredients in the first bowl and stir with a large spoon until just moistened. Don't overmix!
- Line muffin tins with paper or foil liners and fill the cups 2/3rds full with batter. (Or just spray the muffin tins very well with cooking spray so the muffins don't stick).
- For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside.
- Sprinkle the topping evenly over each batter-filled cup.
- Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.
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RECIPE SUBMITTED BY
Ang11002
Jacksonville, 0
<p><span style=color: #ff00ff;><strong><img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /> <span style=color: #000000;>Hi! Im Angela and I am 32. I have a brilliant and beautiful 11 yr old son. He is the best thing that ever happened to me! </span></strong></span></p>