Peanut Butter Corn Muffins

"Kids who love peanut butter will enjoy the surprise in the middle...grown ups too!"
photo by VegeMight photo by VegeMight
photo by VegeMight
photo by VegeMight photo by VegeMight
Ready In:
1 Depends on the size of tin used




  • Preheat oven to 400F.
  • Grease muffin tins.
  • Place all dry ingredients in a mixing bowl and mix up with an electric mixer.
  • Add the liquids and mix smooth.
  • Place 2 tablespoons of batter in the bottom of each of the greased muffin cups.
  • Add 1 tablespoon of crunchy style peanut butter.
  • Add the remaining bit of batter and bake for approx.
  • 25 minutes or until a tooth pick comes out clean.

Questions & Replies

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  1. Shraddha R.
    Hi, can I use butter instead of vegetable oil? Thank you


  1. Patchwork Dragon
    I wasn't sure if these were supposed to have sugar in them or if they were supposed to be a savoury muffin. Anyway, I added a bit of sugar (sorry I didn't measure it) I only had a little bit of peanut butter which I eked out so they should have had more. When I ran out of peanut butter I used lemon curd, and both were really nice....I'll make them properly next time!
  2. EarlandChai
    Yummy delicious and healthy! Thanks for the great recipe!
  3. Arichka
    My muffins came out very gritty. I must have used some kind of different cornmeal, I loved the peanut butter inside but can't say much about the taste of the muffin itself. Not sure what I did wrong.
  4. Collegegal Baker
    These muffins were excellent. They were very easy to make. They are not sweet, which i was happy about but others may not like that. I would make again! Thanks tish for the recipe!
  5. VegeMight
    My one-year-old loves these muffins! They are so easy to make and they're healthy too! They filled the house with such a superb aroma, that I just had to try one myself. I used all-natural peanut butter - I can imagine that cashew nut butter would be nice to use as well. They'd make a great lunch-box addition for school-aged children, for those parents looking for different ideas. Thanks for this recipe, Tish - it's a keeper!


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