Peanut butter muffins

Name: Peanut butter muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12
Cuisine: American recipes
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

By: Tom Shingler
Head of food, delicious.

Published: 3 Oct 22
Updated: 18 Mar 24

Test kitchen approved

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.

Makes 12
Hands-on time 15 min, oven time 20 min

Visit deliciousmagazine.co.uk to save recipe

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

Heat the oven to 160°C fan/gas 4. Grease a muffin tin with butter or line with muffin cases.
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.
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.

Recipe from September 2022 Issue

Nutrition

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

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