Peanut Butter Mini Muffins
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
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
Reviews
I used natural creamy peanut butter since others had said these were too dry. I also added more milk and oil and still too dry for my tastes; however, the flavor is excellent.
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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
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.
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!
Really, really sweet!! A little too much for me.
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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.
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!