Brunch Peanut Butter Muffins Recipes

Steps:

• Place rack in center of oven and preheat to 400 degrees F.
• Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
• Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
• Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
• Beat in the egg, then the egg white, and finally the vanilla until smooth.
• Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
• Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
• Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
• Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
• Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
• They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Steps:

• Heat oven to 375°F.
• Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.

Steps:

• Preheat the oven to 375 degrees F.
• Grease 10 cups of a 12-cup muffin pan or line with paper liners.
• Combine the wet ingredients in a medium-sized bowl.
• Add the flour, sugar, baking powder, cinnamon and salt.
• Stir until just combined.
• Add the chocolate chips, mixing lightly.
• Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
• Bake in the centre of the preheated oven for 20 to 25 minutes or until golden and the top springs back when lightly pressed.
• Cool in the pan.