Peanut Butter Mini Muffins Recipes

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:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
• Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
• Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
• Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
• Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.

Steps:

• Preheat oven to 400*F.
• Butter 24 mini muffin cups, or line with mini cupcake paper liners; set aside.
• In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
• In another bowl, stir together the peanut butter and oil; blend in the egg until smooth.
• Stir in the milk and vanilla until blended.
• Make a well in the center of the flour mixture; add the milk mixture and stir just to combine--do not overmix.
• Spoon batter into the prepared muffin tins; bake for 10 minutes, or until a toothpick tests out clean.
• Remove pan to a wire rack and cool for 1 minute before inverting.
• Place a Hershey's Kiss in the center of each hot muffin; cool for 30 minutes.
• Lightly press the melted bottoms of the Kisses onto the muffins; refrigerate for 1 hour to cool completely.
• Store in an airtight container at room temperature.

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
• In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
• Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you're adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!