Peanut Butter Mini Muffins Recipe

Peanut Butter Mini Muffins Recipe photo by Taste of Home

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These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear.

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Peanut Butter Mini Muffins Recipe

Prep/Total Time: 25 min.

Yield: 24 Servings

10 15 25

Ingredients

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup 2% milk
2/3 cup chunky peanut butter
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.

Editor's Note: Twelve regular-size muffin cups may be used; bake for 22-25 minutes.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 serving (2 each) equals 150 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 110 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peanut Butter Mini Muffins in Best of Country Breads , p21

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas