Peanut butter muffins

Peanut butter muffins
  • Serves icon Makes 12
  • Time icon Hands-on time 15 min, oven time 20 min

In just over half an hour you can have a tray of still-warm, fluffy and delicious peanut butter  muffins packed with goodness. Great for feeding a crowd or filling lunchboxes.

Our top tip: split them open and spread with butter and jam for a seriously indulgent treat. Discover more recipes with peanut butter here.

Nutrition: per serving

Calories
377kcals
Fat
21.3g (10.1g saturated)
Protein
8.5g
Carbohydrates
36.8g (14.1g sugars)
Fibre
2.1g
Salt
0.8g
Calories
377kcals
Fat
21.3g (10.1g saturated)
Protein
8.5g
Carbohydrates
36.8g (14.1g sugars)
Fibre
2.1g
Salt
0.8g

Ingredients

  • 340g plain flour
  • 150g caster sugar
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 175g unsalted butter, chilled and diced, plus extra to grease
  • 110g whole milk
  • 200g smooth peanut butter
  • 2 large free-range eggs
  • Blanched peanuts to decorate

You’ll also need

  • 12-hole nonstick muffin tin

Method

  1. Heat the oven to 160°C fan/gas 4. Grease a muffin tin with butter or line with muffin cases.
  2. In the bowl of a stand mixer or using electric beaters, combine the flour, sugar, baking powder, bicarb, salt and butter for 3 minutes until smooth. Mix in the milk, followed by the peanut butter and then the eggs, ensuring each egg is incorporated before adding the next.
  3. Use a tablespoon to divide the mixture between each muffin tin hole, then sprinkle peanuts on top of each mound of batter. Bake for 20-25 minutes, or until golden and puffed up.

delicious. tips

  1. The muffins can be frozen for up to 3 months. Defrost thoroughly before eating.

Recipe By

Tom Shingler

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