Peanut Butter Muffins

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 994.3

Dietary: Vegetarian

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

2 cups All-purpose flour
1/2 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Peanut butter
3 tablespoons Cold butter or margarine -- divided
Eggs
1 cup Milk
Cinnamon-sugar
Jelly -- optional

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C) and grease a 12-cup muffin tin or line with paper liners.
2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3
Add peanut butter and 2 tablespoons of cold butter to the dry ingredients.
4
Use a pastry cutter or fork to cut in the butter and peanut butter until the mixture resembles coarse crumbs.
5
In a separate small bowl, beat eggs and milk together until combined.
6
Pour the wet ingredients into the dry mixture and stir just until moistened; do not overmix.
7
Divide batter evenly among prepared muffin cups, filling each two-thirds full.
8
Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
9
While muffins bake, melt the remaining 1 tablespoon of butter.
10
Immediately upon removing from the oven, brush the tops of the hot muffins with melted butter.
11
Sprinkle generously with cinnamon-sugar while the butter is still wet.
12
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.

Keywords: peanut butter, muffins, breakfast, baking, cinnamon sugar, snack, vegetarian, easy, comfort food, homemade, brunch, quick bread, nutty, sweet, pantry staples, lunchbox, fluffy, buttery, crunchy topping, classic recipe

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-muffins/