These mini peanut butter cup muffins are full of peanut butter flavor and are studded with mini peanut butter cups inside and out.
I usually do most of the grocery shopping in our family because I enjoy it. I actually like choosing the produce and browsing the aisles for ingredients that say “Dinner!” to me. We have a shared note on our iPhones so that everyone can add items or untick the little circle (which makes that item jump to the top of the list) so that I know exactly what to buy on my weekly shopping trip.
A number of weeks ago, my daughter added rice cakes to the list. Unsalted rice cakes. Low salt, low sodium and lightly salted were all options in my usual grocery stores but no unsalted. Who knew they would be so tricky to find?
I finally ended up at a store called Sprouts Farmers Market and found not just one brand of unsalted rice cakes but three! Yay! I celebrated my good fortune by browsing the shop to see what other great things they might sell and found the tiniest little peanut butter cups in the bulk section. Perfect for snacking and muffin baking.
Sprouts is also the only store where I have been able to find the pearl onions I need for my homemade pub-style pickled onion recipe. I really should shop there more often.
Mini Peanut Butter Cup Muffins
This recipe makes six normal sized muffins. It's easily doubled to make a batch of 12. If you don’t have mini peanut butter cups, by all means substitute chocolate chips. Chocolate and peanut butter are such a great muffin combo so you need to get some chocolate in there!
Ingredients
1 1/4 cups or 156g flour
1/4 cup or 50g sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup or 95g creamy peanut butter
1 large egg
1/2 cup or 120ml whole milk
1 teaspoon vanilla extract
1/2 cup or 100g mini peanut butter cups
Method
Preheat your oven to 350°F or 180°C and prepare your six-muffin pan by greasing it or lining it with paper liners.
In a large mixing bowl, combine all of your dry ingredients: the flour, sugar, baking powder and salt.
In a smaller mixing bowl, add all of your wet ingredients, the creamy peanut butter, egg, milk and vanilla extract.
Use a whisk to break up the peanut butter and continue mixing until the whole mess is homogeneous. That is to say, smooth and of the same consistency throughout.
Pour your wet ingredients into your dry ones.
Fold them together gently. If there is still a bit of flour showing, that is good.
Fold in most of the tiny peanut butter cups in, saving some to decorate the tops.
Divide the batter between your prepared muffin cups. Decorate with the reserved peanut butter cups. You might want to push them in a bit more than I did so they don't slide down the muffins so much while baking.
Bake for 20-25 minutes or until a toothpick comes out clean.
After allowing them to cool for a few minutes, remove the muffins from the pan and place on a wire rack to finish cooling.
Enjoy!
It's the last Monday of the month when we always celebrate Muffin Monday! Check out all the great muffin recipes below!
- Dutch Apple Pie Muffins from Jolene's Recipe Journal
- Maraschino Cherry Muffins from Karen's Kitchen Stories
- Mini Peanut Butter Cup Muffins from Food Lust People Love
- Pizza Muffins from Palatable Pastime
- Small Batch Zucchini Blueberry Muffins from A Day in the Life on the Farm
- Sourdough Cinnamon Buttermilk Muffins from Zesty South Indian Kitchen
- Vegan Jackfruit Muffins from Magical Ingredients
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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