Peanut Butter Kiss Mini Muffins
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Yields:
-
24 mini muffins
ingredients
- 236.59 ml flour
- 59.14 ml packed dark brown sugar
- 7.39 ml baking powder
- 0.61 ml salt
- 78.78 ml creamy peanut butter, at room temperature
- 14.79 ml vegetable oil
- 1 large egg, at room temperature
- 118.29 ml milk, at room temperature
- 2.46 ml vanilla extract
- 24 Hershey chocolate kisses, unwrapped
directions
- Preheat oven to 400*F.
- Butter 24 mini muffin cups, or line with mini cupcake paper liners; set aside.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
- In another bowl, stir together the peanut butter and oil; blend in the egg until smooth.
- Stir in the milk and vanilla until blended.
- Make a well in the center of the flour mixture; add the milk mixture and stir just to combine--do not overmix.
- Spoon batter into the prepared muffin tins; bake for 10 minutes, or until a toothpick tests out clean.
- Remove pan to a wire rack and cool for 1 minute before inverting.
- Place a Hershey's Kiss in the center of each hot muffin; cool for 30 minutes.
- Lightly press the melted bottoms of the Kisses onto the muffins; refrigerate for 1 hour to cool completely.
- Store in an airtight container at room temperature.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ