Peanut Butter Muffins
Description
These Peanut Butter Muffins are the ultimate comfort breakfast, combining tender crumb with a deep, nutty richness. The batter is simple, relying on creamy peanut butter and cold butter to create a light yet satisfying texture. A quick glaze of melted butter brushed over the warm tops, followed by a dusting of cinnamon sugar, adds a delightful crunch and aromatic sweetness. They are perfect for weekend brunches, quick weekday snacks, or packing in lunchboxes. With a short prep time and pantry staples, these muffins deliver homemade quality with minimal effort. Serve them warm for the best experience, perhaps with a side of jelly for dipping.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC) and grease a 12-cup muffin tin or line with paper liners.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Add peanut butter and 2 tablespoons of cold butter to the dry ingredients.
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Use a pastry cutter or fork to cut in the butter and peanut butter until the mixture resembles coarse crumbs.
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In a separate small bowl, beat eggs and milk together until combined.
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Pour the wet ingredients into the dry mixture and stir just until moistened; do not overmix.
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Divide batter evenly among prepared muffin cups, filling each two-thirds full.
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Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
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While muffins bake, melt the remaining 1 tablespoon of butter.
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Immediately upon removing from the oven, brush the tops of the hot muffins with melted butter.
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Sprinkle generously with cinnamon-sugar while the butter is still wet.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 994.3kcal
- % Daily Value *
- Total Fat 27.6g43%
- Saturated Fat 7.0g35%
- Cholesterol 94.5mg32%
- Sodium 3260.5mg136%
- Total Carbohydrate 169.3g57%
- Dietary Fiber 18.3g74%
- Sugars 54.4g
- Protein 25.8g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Ingredient Substitutions: Use natural peanut butter for a less sweet version, or almond butter for a nut-free alternative (if allergies permit). You can substitute whole milk with buttermilk for a tangier flavor, reducing the baking soda if used.
Tip: For extra moisture, ensure your milk is cold. Do not overmix the batter, as this will result in tough muffins.
Variation: Add 1/2 cup of chopped peanuts to the batter for extra crunch, or swirl in a tablespoon of jelly before baking.
