Crunchy Peanut Butter Muffins

Courtesy of Paula Deen so you know they must be good:) ***Recipe Note*** After the 1 egg are the topping ingredients!

• Ready In: 35 mins
• Yields: 15 muffins

Ingredients

• 2  cups all-purpose flour
• 4  teaspoons baking powder
• 2  teaspoons cinnamon
• 3⁄4 teaspoon salt
• 1⁄4 cup peanut butter (crunchy or smooth)
• 1⁄4 cup  peanut oil (may sub vegetable or corn oil)
• 3⁄4 cup  packed light brown sugar
• 1  very ripe banana, mashed
• 3⁄4 cup milk
• 1  egg
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup  packed light brown sugar
• 2  tablespoons butter
• 1  cup unsalted dry roasted peanuts, chopped

Directions

1. Preheat oven to 400°F
2. For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.
3. In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.
4. 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!
5. 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).
6. 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.
7. Sprinkle the topping evenly over each batter-filled cup.
8. Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.