• Jul 04, 2023
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Peanut Butter Muffins

Savor these delectable muffins, boasting a rich nutty flavor, complemented with a hint of your favorite jelly or jam, for a truly satisfying dessert.

• 9 ingredients
• 40 minutes
• 12 Servings

Ingredients

3/4 cup of chunky peanut butter
1 tablespoon of honey
2 eggs
1 cup of skim milk
1 1/2 cups of flour
1/2 cup of cornmeal
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt

Directions

1. Begin by preheating your oven to 375 degrees Fahrenheit.
2. Prepare a 12-cup muffin tin by lining each cavity with a paper baking cup, or alternatively, grease the base of each cup with butter or margarine.
3. In a large mixing bowl, combine the chunky peanut butter and honey, beating the mixture until it achieves a smooth, well-blended consistency.
4. Incorporate the eggs into the mixture one at a time, ensuring each egg is thoroughly mixed in before adding the next.
5. Proceed to pour in the skim milk, blending it well with the existing mixture.
6. Gradually add the flour, cornmeal, sugar, baking powder, and salt. Stir the ingredients until they are just moistened; be careful not to over-stir as it can affect the muffin's texture.
7. Distribute the batter into the muffin cups, filling each one about 2/3 full.
8. Transfer the muffin tin into the oven and bake for 20 to 25 minutes, or until the tops of the muffins turn a lovely golden brown.
9. Once done, remove the muffins from the oven and place the tin on a wire rack.
10. Let the muffins cool for at least 10 minutes prior to serving. This will allow them to set properly and enhance their flavors.

Notes

Don't Overmix: Avoid overmixing the batter once the dry ingredients are added. Overmixing can lead to the development of gluten which can make your muffins tough instead of light and fluffy.

Fresh Ingredients: Always make sure your baking powder is fresh. Baking powder that has been sitting in the pantry for too long may not provide the proper rise, resulting in dense muffins.

Fill Muffin Cups Correctly: Don't overfill your muffin cups. A good rule of thumb is to fill each cup 2/3 full to allow space for the muffins to rise without spilling over.

Bake Immediately: Once you fill the muffin cups with the batter, get them into the oven as soon as possible. The longer the batter sits before baking, the less they will rise.

Test for Doneness: To ensure your muffins are baked through, insert a toothpick into the center. If it comes out clean or with a few crumbs, the muffins are done. If it comes out with wet batter, they need more time.

Cool Before Removing: Let the muffins cool in the tin on a wire rack for about 10 minutes before you remove them. This makes it easier to take them out without them breaking apart.

Storing: Store leftover muffins in an airtight container at room temperature. They should last for about 2-3 days. You can also freeze them for up to 3 months.

Add-Ins: Feel free to add some mix-ins to the batter like chocolate chips, chopped nuts, or dried fruit for an extra treat.

Nutrition Detail