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5
from 1 vote
Peanut Butter Muffins
Peanut Butter Muffins
are packed with
peanut butter flavo
r and are perfect to serve for any occasion. They soft, moist and even better topped with butter.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Let Cool in Pan
10
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
12
Calories:
284
kcal
Author:
Carrie Barnard
Ingredients
1 3/4
cups
All Purpose Flour
1
teaspoon
Baking Powder
1
teaspoon
Baking Soda
1/2
teaspoon
Salt
3/4
cup
Brown Sugar
1
Large Egg
3/4
cup
Creamy Peanut Butter
1/3
cup
Vegetable Oil
1
cup
Milk
1
teaspoon
Vanilla Extract
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a muffin tin with cupcake liners. Set aside.
In a large mixing bowl, beat together the sugar, peanut butter, oil and egg with an electric mixer (hand held or stand up).
Add the milk and vanilla extract. Mix until combined.
Stir the peanut butter mixture into the flour mixture and gently stir until just combined. Be careful not to over mix.
Pour the batter evenly into the muffin tin filling them up approximately 3/4 of the way full.
Bake for 15-18 minutes until the center of the muffins are set and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for 10-15 minutes and then move to a wire rack to cool completely.
Then the muffins are ready to serve and enjoy!
Notes
Refrigerate any leftover muffins in an airtight container for up to 5-6 days.
Nutrition
Calories:
284
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
310
mg
|
Potassium:
165
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
53
IU
|
Calcium:
69
mg
|
Iron:
1
mg