Favourite Peanut Butter Muffins, 6 Methods

Tender, flavorful, and full of protein, these Peanut Butter Muffins can have any add-in your loved ones likes and so they retailer effectively for days (or longer within the freezer). They’re nice to prep forward and revel in all week.

Peanut Butter Muffins

I began making muffins with a dose of peanut butter when my center kiddo was a child. She struggled with bread-y textures—they have been simply troublesome for her to eat for months and months—and the muffins turned out to be the proper quantity of moisture for her.

Since then, I’ve tweaked and rested the recipe for one that’s as versatile as it’s delish.

These muffins are nice on their very own or topped with butter and/or honey. You’ll be able to select one add-in for the entire batch or do a blended batch to please everybody. They usually work as full dimension or mini muffins.

So many choices so you may make them precisely with your loved ones in thoughts.

Components You Want

Right here’s a take a look at what you’ll have to make this muffin recipe.

• Complete-wheat flour: I take advantage of a base of complete wheat flour, however there’s an choice of utilizing all-purpose. See the Notes on the finish of the recipe for specifics.
• Baking powder and baking soda: These assist the muffins rise properly.
• Easy peanut butter: I take advantage of pure fashion peanut butter, normally a store-brand or Smucker’s Pure.
• Milk: I usually prepare dinner and bake with complete milk, however any nondairy milk would work right here. too.
• Applesauce: This provides taste, some sweetness, and moisture. I take advantage of retailer purchased unsweetened applesauce or home made applesauce.
• Sugar: I add a bit of sugar, which when paired with the non-obligatory add-ins, offers good taste. (or maple syrup)
• Eggs 
• Vanilla extract
• Elective Add-ins (select one or do a blended batch): Chocolate chips, finely diced strawberries, finely diced apple, white chocolate chips, blueberries, or diced banana. 

Step-by-Step Directions

Right here’s a take a look at learn how to make these muffins. Scroll all the way down to the top of the submit for the total data and quantities.

1. Stir the moist elements collectively in a medium bowl.
2. Add the dry elements. Gently stir collectively. Stir in your required add-in. (Or you possibly can plan so as to add it on high of every if doing a blended batch.)
3. Divide the batter amongst a greased muffin pan.
4. Bake till agency to the contact and evenly golden brown across the edges.

TIP: To make these as mini muffins, scale back the baking time by about 4 minutes.

product we love

Wilton Nonstick Muffin Pan

This muffin pan bakes evenly and makes clear up a breeze.

Easy methods to Retailer

As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. Heat barely to serve from the fridge (they agency up a bit once they’re chilly so warming barely returns them to their softer texture).

You can even freeze the muffins in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Thaw at room temperature or in 15 second increments within the microwave.

Finest Ideas for Success

• Use one add-in per batch of muffin, or use 1 tablespoon of every per muffin to make a blended batch.
• Gluten-free: Substitute cup-for-cup gluten-free flour instead of the wheat flour.
• Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
• Cube up as wanted for youthful eaters.
• Prime with butter, nut butter, or jam as desired.

I’d love to listen to your suggestions on this recipe, so please remark under to share and charge!

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Elective Add-ins (select one)

• Preheat the oven to 375 levels F. Grease a 12-cup commonplace muffin pan with nonstick spray.

• In a medium bowl, stir collectively the flour, sugar, baking powder, and baking soda.

• In one other bowl, stir collectively the peanut butter, eggs, and vanilla.

• Gently stir the flour combination into the peanut butter combination.

• Add your required add-in. (You can even add 1 tablespoon of any add-in to every muffin cup, utilizing ¼ cup batter, to make a batch with just a few completely different flavors. Or you possibly can bake them plain). Stir gently to mix.

• Divide batter among the many ready muffin tin, utilizing a bit of over ¼ cup batter in every cup.

• Bake for 14-16 minutes, or till the sides are evenly golden brown and a cake tester inserted into the middle comes out cleanly. Take away from oven, then switch muffins to a wire rack to chill absolutely.

• As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. Heat barely to serve from the fridge (they agency up a bit once they’re chilly so warming barely returns them to their softer texture).
• You can even freeze the muffins in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Thaw at room temperature or in 15 second increments within the microwave.
• Use one add-in per batch of muffin, or use 1 tablespoon of every per muffin to make a blended batch.
• Gluten-free: Substitute cup-for-cup gluten-free flour instead of the wheat flour.
• Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
• Cube up as wanted for youthful eaters.
• Use mashed ripe banana instead of the applesauce if desired.
• Prime with butter, nut butter, or jam as desired.

Serving: 1muffin, Energy: 134kcal, Carbohydrates: 18g, Protein: 4g, Fats: 5g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 38mg, Sodium: 147mg, Potassium: 92mg, Fiber: 1g, Sugar: 6g, Vitamin A: 159IU, Calcium: 57mg, Iron: 1mg