Best 3 Brunch Peanut Butter Muffins Recipes
Indulge in a delightful brunch experience with our tantalizing Peanut Butter Muffins, bursting with rich peanut butter flavor and a moist, fluffy texture. These muffins are not just a breakfast treat; they're an explosion of taste that will satisfy your cravings any time of day. Our collection of recipes offers a variety of options to cater to your dietary preferences, including a classic version, a gluten-free alternative, and a vegan delight. Each recipe is carefully crafted with simple ingredients and easy-to-follow instructions, ensuring a hassle-free baking experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.
Check out the recipes below so you can choose the best recipe for yourself!
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
BRUNCH PEANUT BUTTER MUFFINS
Peanut butter lovers in your family will love these convenient after-school snack muffins. They're a basic muffin recipe with a tasty baked-in Peanut Butter topping. They're a great Breakfast Muffin too!!
Provided by Chef mariajane
Categories Brunch
Time 20m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400°F Grease a 12-cup muffin pan or line with paper cups.
- FOR BATTER: Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk, oil and vanilla in a small bowl, Add liquids to flour mixture, stirring with a wooden spoon, just until the ingredients are moistened. Divide the batter evenly among the cups.
- FOR TOPPING: Combine sugar, flour, peanut butter and salt in a small bowl with fork until crumbly. Divide toppng over muffins. Lightly stir into muffins with knife.
- Bake in preheated oven for 20-22 minutes or until golden brown. Cool in pan 10 minutes before removing.
Nutrition Facts : Calories 200.7, Fat 9.4, SaturatedFat 1.8, Cholesterol 20.5, Sodium 343.4, Carbohydrate 24.7, Fiber 0.9, Sugar 5.8, Protein 4.5
PEANUT BUTTER MUFFINS
Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."
Provided by mersaydees
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Place rack in center of oven and preheat to 400 degrees F.
- Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
- Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
- Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
- Beat in the egg, then the egg white, and finally the vanilla until smooth.
- Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
- Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
- Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
- Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
- Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
- They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.
Tips:
- Use high-quality peanut butter: The type of peanut butter you use will greatly affect the flavor of the muffins. Look for a natural peanut butter that is made with 100% peanuts and no added sugar or oils.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool completely before frosting: This will help the frosting to set properly.
Conclusion:
These brunch peanut butter muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a rich peanut butter flavor. The cream cheese frosting is the perfect finishing touch, adding a touch of sweetness and creaminess. Whether you enjoy them for breakfast, lunch, or a snack, these muffins are sure to be a hit.
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