Peanut Butter Muffins Recipe by Mangia
Peanut Butter Muffins
We were reminiscing one day about the peanut butter sandwiches of our youth, and the idea for a peanut butter muffin came into being. If you are feeling nostalgic for things past, or are simply in the mood for something that is sure to please, make a pan of these. They are really good with bacon or grape jelly.
Remember this recipe when you are putting together a lunch to go- be it a brown bag for school, picnic basket for an outing, or a picnic hamper, the kind with all the bells and whistles, for a concert in the park. Peanut butter may not be a sophisticated taste, but it is universally loved.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons which is 1 stick of unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- ⅓ cup smooth peanut butter
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 cup whole milk
- ⅓ cup chopped unsalted roasted peanuts
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease and flour muffin cups.
- Into a large bowl, sift together the flour, baking powder, and salt.
- In the bowl of a standing electric mixer, cream the butter, both sugars, and peanut butter on medium speed until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
- Reduce the mixer speed to low. Beat in the dry ingredients, a quarter at a time, alternating with the milk and finishing with the last quarter of the dry ingredients. Fold in the chopped peanuts until well incorporated.
- Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake 20 to 25 minutes, until the tops of the muffins are golden and spring back when touched. Let the muffins cool in the pan and serve them warm or at room temperature. Store, well wrapped in plastic, at room temperature or in the freezer
