Creamy Peanut Butter Muffins

Creamy Peanut Butter Muffins

Peanut butter tastes good on it's own and spread on a toast with a splash of honey or jam. However, I always keep trying to use peanut butter in my recipes like cakes, cupcakes, muffins, cookies, breads...and now that I am writing, it has struck me that someday I should try peanut butter flavored ice cream(I don't know how that would taste) and cheesecake.

I personally favor chunky peanut butter but some recipes taste better with creamy peanut butter due to it's smooth texture and flavor.

Creamy Peanut Butter Muffins

These peanut butter muffins use creamy peanut butter and ground peanuts.They are topped with a crunchy peanut topping just before baking. Once they are baked and warm, I eat them with a dollop of raspberry jam spread over. I can't tell you how amazing peanut butter and jam(especially raspberry) combination tastes.

Makes 12 Peanut Butter Muffins


For the Muffin Batter
300 grams plain flour
1+1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons finely chopped unsalted and roasted peanuts
130 grams soft light brown sugar
200 grams smooth(creamy) peanut butter
200 ml milk
80 ml vegetable oil
2 medium eggs, lightly beaten

For the Topping
1 tablespoon demerera sugar
2 tablespoons coarsely chopped unsalted and roasted peanuts

Preheat the oven to 190 degrees C. Grease a muffin tray or line it with cupcake liners. Sieve together the flour and baking powder(and salt if using) and whisk thoroughly to combine.

Stir in 2 tablespoons of the chopped peanuts and the soft light brown sugar to the flour mixture.

Add the peanut butter and rub in with your finger tips or a pastry blender until the mixture forms coarse breadcrumbs.

In a separate jug or bowl, whisk in together the milk, vegetable oil and eggs. Add the wet ingredients all at once to the dry ingredients and mix with a spatula or a wooden spoon until just combined. Don't worry if there are a few lumps but do not overmix. Spoon the batter into the muffin cups.

For the topping, in a separate small bowl, mix together the two tablespoons coarsely chopped peanuts and the demerera sugar.

Sprinkle this peanut-sugar mixture equally on the muffin batter in all the 12 cups. Bake until a cake tester or a skewer comes out with a few dry crumbs attached to it, about 15 to 20 minutes.

Place the muffin tray on a wire rack and after about 5 mins, remove the muffins from the tray and keep them on the wire rack to cool.

Enjoy them warm or cold.

Happy Baking!!!

Creamy Peanut Butter Muffins

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