Recipe details
Breakfast
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Peanut Butter Muffins
45min
12 servings
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Indulge in these irresistible peanut butter muffins that are sure to satisfy your cravings. Packed with creamy peanut butter and topped with a crunchy peanut butter streusel, these muffins offer a delightful balance of flavors and textures. The use of whole wheat flour adds a nutritious twist, making them a perfect treat for breakfast or snack time.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
22 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Peanuts
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven and prep muffin pan
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with cooking spray.
Mix dry ingredients
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
Mix wet ingredients
In another bowl, beat the eggs, brown sugar, peanut butter, oil, and milk until well combined.
Chop peanuts
Roughly chop the peanuts into small pieces.
Combine wet and dry mixtures
Gradually stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the chopped peanuts.
Make streusel topping
In a small bowl, mix together the peanut butter, butter, flour, and granulated sugar with your fingers until crumbly.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping over each muffin.
Bake muffins
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve
Serve the peanut butter muffins warm or at room temperature. Enjoy!
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