Ingredients
- 2 cups all-purpose flour
- 13 cup brown sugar
- firmly packed
- 1 tablespoon baking powder
- 12 teaspoon salt
- 23 cup peanut butter
- smooth not crunchy
- 1 13 cups milk
- 14 cup unsalted butter
- melted
- 2 eggs
- 12 cup peanuts
- chopped (roasted peanuts
- salted or unsalted
- depends on your preference)
Instructions
- Preheat oven to 400F (200C) and spray muffin tins with non-stick cooking spray.
- In a large bowl, stir the flour, brown sugar, baking powder and salt together.
- In a medium bowl, with an electric mixer, beat the peanut butter briefly until smooth then beat in a few spoonfuls of the milk.
- Beat in the remaining milk, then the melted butter and eggs.
- Stir in the chopped peanuts until mixed through.
- Add peanut butter mixture into the flour mixture and stir just until blended (do not overmix).
- Spoon into muffin tins, filling each cup 3/4ths full.
- Bake for 15 minutes or until pick inserted in center comes out clean.
- Cool in tins for 5 minutes and then remove to wire rack to cool completely.
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