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Peanut Butter Mini Muffins Recipe
Peanut Butter Mini Muffins Recipe photo by Taste of Home
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Peanut Butter Mini Muffins Recipe

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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. —Connie Barz, San Antonio, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 24 servings

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

Nutritional Facts

150 calories: 2 each, 8g fat (2g saturated fat), 10mg cholesterol, 110mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 3g protein .

Directions

  1. 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.
  2. 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.
Originally published as Peanut Butter Mini Muffins in Best of Country Breads 2000, p21


Reviews for Peanut Butter Mini Muffins

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (7)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
keely27
Reviewed Dec. 28, 2015

"Despite the brown sugar, peanut butter and oil, these came out a little bit dry for my taste. Maybe I overbaked them, or maybe adding another egg yolk would help, but if I have to change a recipe I'm more likely to find a new recipe"

MY REVIEW
nmisko
Reviewed Aug. 27, 2015

"i like it, but its too sweet for diabetics, it's perfect for pocklock party, however I won't send to school because of nut restrictions."

MY REVIEW
snwilliamson@earthlink.net
Reviewed Feb. 21, 2015

"This makes a great muffin. We have muffins for breakfast every Saturday and this recipe is requested by one of my five children frequently. I have only made them regular sized. Enjoy!"

MY REVIEW
GracieT518
Reviewed Nov. 12, 2013

"Really, really sweet!! A little too much for me."

MY REVIEW
Nyati
Reviewed Feb. 18, 2013

"I made these last night and they were pretty good, although I personally wanted a touch more sweetness. I may have a few more chocolate chips than I needed-I had mini milk chocolate chips on hand. I thought for the next time I might want to increase the brown sugar to 3/4 cup because I wanted something a little sweeter. This morning I mixed some peanut butter with powdered sugar and a little bit of milk-just to make it spreadable again-to put on top of the muffin. To me, this is the perfect topping for it because I love peanut butter and it gives it just the little bit more of sweet I was hoping for. I might also add some peanut butter chips as some people have. As far as appearance goes, I followed the recipe exactly-except I had to use creamy peanut butter because we were out of crunchy and I did regular-sized muffins. Some people said it didn't look like the picture and had more milk to the batter because it looked dry. My muffins came out moist, not dry and I didn't add any more milk. Really yummy muffins, especially with the peanut butter topping I made."

MY REVIEW
suzanne1976
Reviewed Dec. 5, 2012

"This is my go to recipe for peanut butter muffins. I do a lot of baking and have tried out numerous recipes for the perfect peanut butter muffin and this is definitley it! I have made this recipe several times and they come out perfectly every time. Some of the other reviews state that the muffins come out too dry,crumbly,or bland...then they are doing something wrong...the batter will be somewhat thick but don't add more milk than what the recipe calls for because that will drown out the peanut butter flavor and make them drier and bland. These muffins come out perfectly moist and have delicious flavor. I usually toss in some Reese's peanut butter chips in along with chocolate chips. I usually put these in the freezer to have on hand for a quick breakfast. I have never made the mini version of these because the standard size never lasts long in my house!"

MY REVIEW
nina_jason
Reviewed Aug. 19, 2012

"I love this recipe! I was a little affraid they were going to dry and bland, but mine were not...I followed the recipe, but used peanutbutter and chocolate chips. My youngest who has never likes anything loved them, my oldest son however liked them but wouldn't eat them because it had nuts in it and he has a big problem with texture wont even eat homemade mashed potatoes but loves boxed potatoes. Going to try with creamy to see if he will eat them then, other then that super excited about making them for school lunch box."

MY REVIEW
3pageprincesses
Reviewed Dec. 4, 2011

"This recipe is horrible! Doesn't taste like anything and it is very dry! The cook time was way to long for them. I wouldn't waste the ingredients."

MY REVIEW
Shawmus
Reviewed Nov. 10, 2011

"These muffins didn't not turn out dry as the other reviews state but I did add about another 1/4 cup of milk because batter was almost dough like when following recipe, not sure if that changed anything. The taste was a little blan so may adjust recipe next time with more vanilla and brown sugar. I too used creamy peanut butter because thats all I had, and didn't use chocolate chips because didn't have any on hand."

MY REVIEW
trishdavid303
Reviewed Aug. 22, 2011

"I used vegetable oil, creamy pb and 1% milk because that's what I had. They were a little crumbly just out of the oven but after packing in baggies and storing in the fridge overnight I must say, yum!!! My kids LOVED them - I will make these often."

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