RCI-BR.003.0316.001
Peanut Butter Muffins
Peanut & Pecan Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Cook Time: 30 – 45 minutes Serves: 12
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 tablespoon
- 1 cup
- 2 unit
- ½ cup
- ½ cup
- 1 teaspoon
Method
1
Preheat oven to 375°F and line a muffin tin with paper liners or grease it well.
2
Combine sifted all-purpose flour, baking powder, and salt in a large mixing bowl and whisk together until evenly distributed.
3
In a separate bowl, whisk together eggs and sugar until pale and fluffy, about 2 minutes.
4
Add creamy peanut butter to the egg mixture and stir until fully incorporated.
5
Pour milk into the peanut butter mixture and stir until combined.
6
Create a well in the center of the dry ingredients and pour the wet mixture into it, stirring gently until just combined—do not overmix.
7
Divide batter evenly among the muffin cups, filling each about two-thirds full.
8
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
20 minutes
9
Remove from oven and allow muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.