Peanut Butter Muffins

READY IN: 55mins
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!

Ingredients Nutrition

Directions

  1. Place rack in center of oven and preheat to 400 degrees F.
  2. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
  3. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
  4. Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
  5. Beat in the egg, then the egg white, and finally the vanilla until smooth.
  6. Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
  7. 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.
  8. Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
  9. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
  10. 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.
  11. 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.

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