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!
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
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.
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!
Bake at 400-degrees for 10-20 minutes, until done, depending on the size of the muffin cups in the pan you’re using.
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.
You can freeze these and take them out individually, and they make handy breakfast. And are delicious!
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.