Peanut Butter Kiss Mini Muffins

How cute! These are just like the famous "Peanut Blossoms" cookies, captured in a baby muffin:) These are sure to bring a smile to anyone's lips:) *Prep time includes both cooling times.*

• Ready In: 2 hrs 10 mins
• Yields: 24 mini muffins

Ingredients

• 1  cup flour
• 1⁄4 cup  packed dark brown sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄8 teaspoon salt
• 1⁄3 cup creamy peanut butter, at room temperature
• 1  tablespoon  vegetable oil
• 1  large egg, at room temperature
• 1⁄2 cup milk, at room temperature
• 1⁄2 teaspoon vanilla extract
• 24  Hershey chocolate kisses, unwrapped

Directions

1. Preheat oven to 400*F.
2. Butter 24 mini muffin cups, or line with mini cupcake paper liners; set aside.
3. In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
4. In another bowl, stir together the peanut butter and oil; blend in the egg until smooth.
5. Stir in the milk and vanilla until blended.
6. Make a well in the center of the flour mixture; add the milk mixture and stir just to combine--do not overmix.
7. Spoon batter into the prepared muffin tins; bake for 10 minutes, or until a toothpick tests out clean.
8. Remove pan to a wire rack and cool for 1 minute before inverting.
9. Place a Hershey's Kiss in the center of each hot muffin; cool for 30 minutes.
10. Lightly press the melted bottoms of the Kisses onto the muffins; refrigerate for 1 hour to cool completely.
11. Store in an airtight container at room temperature.