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Peanut Butter Muffins Recipe

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This tasty muffin with a chocolate cookie base was inspired by my daughter, Kourtney, who loves peanut butter.—Barbara Eggleston, Frewsburg, New York

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Peanut Butter Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

1-1/2 cups crushed chocolate wafers (about 24 wafers)
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter, melted
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup peanut butter

Directions

In a bowl, combine crumbs and 2 tablespoons sugar. Stir in butter; set aside.
In another bowl, combine the flour, baking powder, salt and remaining sugar. Whisk together egg, milk and oil; stir into dry ingredients just until moistened. Place peanut butter in a microwave-safe bowl. Cover and microwave on high for 10-20 seconds or until softened. Fold into batter.
Press about 1 tablespoon reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 367 calories, 22 g fat (8 g saturated fat), 40 mg cholesterol, 408 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Peanut Butter Muffins in Taste of Home April/May 2000, p51

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

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