Recipe by mersaydees
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."
Top Review by ItalianPrincess3
I added about 1 tsp of strawberry jam in the middle of each of the muffins I was making before baking then I added a little more batter on top. The kids went nuts for these, and they now ask me to make them at least once a week! You can switch around the jam to whatever is your favorite. I love it with raspberry myself!
- nonstick cooking spray or paper baking cup
- 3⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1⁄3 cup graham cracker crumbs
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt (optional)
- 3⁄4 cup creamy peanut butter
- 2⁄3 cup sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 large egg white, at room temperature
- 2 teaspoons vanilla extract
- 1⁄2 cup milk, plus
- 1 tablespoon milk
Directions See How It's Made
- 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.