Peanut Butter Cookie Muffins

Jun
7

I’ve been back to baking more lately with Weston home and a male mouth to feed in the house. Morgan and I don’t do too good at going through baking efforts–every time I make cookies, most of them go to school with her. We love peanut butter cookies here, and these muffins taste like peanut butter cookies–though not as sweet. If you skip the sugar on top, you could serve these with supper!


Or stick ’em in a bowl with some vanilla ice cream and call it dessert. Versatile!
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Peanut Butter Cookie Muffins:

2 cups all-purpose flour
1 1/3 cups milk
2/3 cup peanut butter (smooth or crunchy)
1/3 cup brown sugar, packed
1/4 cup butter or margarine, melted
2 eggs
1 tablespoon baking powder
1/2 teaspoon vanilla extract
1/2 cup roasted peanuts, salted or unsalted (optional)

Combine all the ingredients except for the peanuts and stir to combine.
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Add peanuts.
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Spoon into greased muffin cups, filling about two-thirds. I used a giant muffins pan, which was a mistake because the muffins are so big, I can only eat half of one at a time!
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Bake at 400-degrees for 10-20 minutes, until done, depending on the size of the muffin cups in the pan you’re using.
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If you want, melt some more butter and brush or drizzle over the tops of the muffins then sprinkle sugar over them. Shake off excess sugar. Or not.
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You can freeze these and take them out individually, and they make handy breakfast. And are delicious!
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Who needs a cookie? Have a cookie muffin!

In the big muffin cups, this recipe made 7 muffins. Would probably make 14 regular size muffins or a couple dozen mini muffins.

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on June 7, 2013  

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Comments

11 Responses | RSS feed for comments on this post

  1. 6-7
    8:45
    am

    These look amazing!!!

  2. 6-7
    9:54
    am

    I wonder if it would be wrong to put chocolate chips in these…

  3. 6-7
    12:59
    pm

    I don’t think so, Daria!!! Good idea!!

  4. 6-7
    2:47
    pm

    Suzanne, these look so delicious! But…did you use the vodka instead of the vanilla?? Do tell us about that. I have some vanilla that a friend made for me and it uses vanilla beans and vodka. Yummy!! Love your posts!

  5. 6-7
    2:48
    pm

    No, that vodka bottle is homemade vanilla extract. (Vanilla beans in vodka IS homemade vanilla extract.)

  6. 6-7
    4:16
    pm

    Did you get a new camera? These pictures look great! The light and clarity is perfect!

  7. 6-7
    4:34
    pm

    Thank you, Erin! No, same old camera. Maybe it’s improving in its old age. :)

  8. 6-8
    12:12
    am

    I was thinking Ghirdelli dark chocolate chips would be good!

  9. 6-10
    4:51
    pm

    I tried the Peanut Butter Muffins and we loved them!! the second batch I used oat bran (made my own by putting Old Fashioned Oats through the food processor) and most everyone liked them even better.

  10. 6-11
    10:48
    am

    These are great! I made them this morning and served them with grape jelly and bacon. I’m so glad I did. Tomorrow I have to have major surgery so I won’t have breakfast for a couple days. I’m eating enough of these muffins to hold me for the two days (not to mention that my boys are eating them too and pigging out!). Thanks Suzanne!!!!

  11. 6-11
    2:40
    pm

    :happyflower: :happyflower: :happyflower: :happyflower:

    This recipe will certainly go into my recipe book, great for bake sales, with chocolate or peanut butter chips. Maybe a drizzle of peanut butter frosting–oh yes, these will sell well at bake sales, and wonderful for a muffin basket along with chocolate- chocolate chip muffins.

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