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
Ingredients
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
Method
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.
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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