My sister called me raving about these muffins that she had found in the Williams-Sonoma “Muffins and Quick Breads” book, so i was excited to test the recipe. They’re not overly sweet and have a nice delicate peanut butter flavor. They’d be great served with a main course like Pad Thai or Curry Chicken, or serve them in the morning with honey and butter.
Peanut Butter Muffins
2 cups all purpose flour
1/2 cup packed Light Brown sugar
2 tablespoons granulated sugar
1 Tablespoon Baking powder
1/2 tsp Salt
2/3 cup Creamy Peanut Butter
1 1/3 cups milk
1/4 cup melted unsalted butter
2 eggs, room temperature
1/2 cup finely chopped roasted peanuts
Preheat oven to 400. Grease 12 muffin cups with butter.
1. In a large bowl, toss together the flour, brown sugar, sugar, baking powder, and salt. Set aside.
2. In a medium bowl, beat the peanut butter until smooth. Beat in a few spoonfuls of milk until combined. Beat in the remaining milk and then beat in the melted butter and eggs. Stir in the chopped peanuts. Add the wet to the dry ingredients and stir with a wooden spoon until just blended.
3. Spoon into prepared muffin cups, and bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the cups and then remove to cool.
Serve with honey butter.