Mini Peanut Butter Cup Muffins #MuffinMonday

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.

Pin these Mini Peanut Butter Cup Muffins!

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Citrus Peach Sangria

This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

Over the years I’ve lived in a lot of places where summer peaches aren’t available. Or they are imported and the shops do sell them but the peaches were clearly picked too early, shipped chilled, and aren’t the fragrant ripe peaches I remember growing up. Honestly, is there any smell more wonderful (with the exception of frying bacon) than the aroma of warm peaches piled in woven bushel baskets at a farm stand? 

I’ve come up with a few ways to get my peach fix from canned peaches, like my creamy bourbon peach frozen yogurt but this refreshing citrus peach sangria is one of my favorites. The apple brandy adds a bit of oomph to the wine but the citrus and peaches and peach syrup are the stars. 

If you are lucky enough to have fragrant ripe peaches, you might want to make my sweet peach cornbread or my sweet peach cream cheese muffins. If your fresh peaches aren't so sweet, they are perfect for making fresh peach cucumber salad! 

I was away from home when I took these photos and I had to mix it up in two pitchers so don’t let the smaller pitcher in my photos fool you. This recipe makes plenty enough to serve 10-12. 

Citrus Peach Sangria

If you do want to use fresh peaches for this sangria, replace the peach syrup with simple syrup. 

Ingredients

1 (750ml) bottle dry white wine, chilled (I use a Sauvignon blanc.)

1/2 cup or 120ml apple brandy 

14 oz or 400g can sliced peaches in light syrup, chilled

1 lemon 

1 lime 

Ice

12 oz or 355ml lemon lime soda (Sprite, 7­Up or the like) or to

taste

Method

Slice your lemon and lime thinly. 

Add them to a big pitcher along with the wine, apple brandy and the can of peaches. Put in a couple of handfuls of ice and then top up with lemon lime soda. Give the whole thing a gentle stir.

To serve, use a spoon to scoop a couple of peach and citrus slices into each glass. Add a few cubes of ice and fill with sangria. 

Enjoy!

It's Sunday FunDay and this week our recipes are Just Peachy! Check them out below. Many thanks to our host, Camilla of Culinary Adventures with Camilla

• Citrus Peach Sangria by Food Lust People Love
• Fresh Peach Iced Tea by Our Good Life
• Fuzzy Melba by A Day in the Life on the Farm
• Georgia Peach Cocktail by Amy's Cooking Adventures
• Grilled Peach Cocktail of Heavenly Wisdom by Culinary Adventures with Camilla
• Homemade Fresh Peach Nectar by Sneha’s Recipe
• Maple Roasted Peaches by Mayuri’s Jikoni
• Peach Glazed Chicken Breasts by Making Miracles
• Peach Scones by Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Coffee Ice Cream Bundtlettes #BundtBakers

With just four ingredients you can turn coffee ice cream into these delicious Coffee Ice Cream Bundtlettes. Or use your favorite flavor.

Since it’s so dang hot outside, it’s a challenge to serve ice cream firm so for this month’s Bundt Bakers, we are making the best of melted ice cream and turning it into cake!

I’ve made homemade ice cream in the past so I know it often starts with a custard, which means it’s made with eggs and milk and butter. But before our Bundt Bakers host proposed this theme, I had never really considered that those ingredients are a shortcut to cake batter. 

A little googling revealed a plethora of cake recipes made with melted ice cream! Who knew? Most of them called for two ingredients: ice cream and cake mix. Not that I have anything against cake mix but we all know that when one of your ingredients is cake mix, that’s kind of cheating on the whole two ingredient thing since cake mix is just paying someone else to measure out flour, cocoa powder, baking powder, etc. 

Fortunately there were also quite a few recipes made from scratch! Seriously google it. So many melted ice cream cakes! Now you know what to do next time the freezer quits on you. Or it's just summertime.

Coffee Ice Cream Bundlettes

This cake can be made with any flavor of ice cream you have on hand, as long as it is full cream and not low fat or non-fat. This is cake, after all! This recipe is adapted from one on Hebbar’s Kitchen. 

Ingredients

2 cups or 370g full cream coffee ice cream

1 1/2 cups or 190g flour, plus a little extra for the pan

2 teaspoons baking powder

1/4 teaspoon salt

Butter, to grease the pan

Optional for decoration and extra coffee flavor:  

1/2 cup or 90g espresso chips

Optional to serve: 6 scoops of coffee ice cream 

Method

Set your oven to preheat at 350°F or 180°C and prepare your Bundtlette pan by buttering and flouring it. Set it aside. (As you will see in photos to come, I used my mini 6 1/2 cup Nordic Ware Classic Bundtlette pan that makes six small Bundt cakes.)

In a large mixing bowl, use your stand mixer or electric beaters to beat the ice cream briefly. Sift in the flour, baking powder and salt. 

Beat until thoroughly mixed to form a thick batter without any little lumps. 

Spoon the batter into your prepared pan and smooth out the top. 

Bake the bundtlettes in your preheated oven for 20 to 25 minutes or until a wooden skewer comes out clean. (If you use one larger capacity Bundt pan, your cake could take a bit longer to bake.) 

Leave to cool in the pan for about five minutes, then loosen the sides of the little bundtlettes with your wooden skewer and turn them out onto a wire rack to cool completely. 

When the little cakes are cool, melt the espresso chips in a microwave-safe vessel with a couple of quick zaps in the microwave. I do 10 seconds, then stir. Another 10 seconds, then stir. Depending on your microwave you may need a few seconds more.

Drizzle the melted chips or use a piping bag to decorate the cooled cakes. 

I served these with a scoop of coffee ice cream on top! You might want to do the same. No pictures of that because it was late and dark after dinner. Sorry!

Enjoy! 

It’s the third Thursday of the month and that means it’s time for Bundt Bakers. Check out the delicious melted ice cream cakes we are sharing below! Many thanks to our host, Sue of Palatable Pastime for this fun theme! 

• Melted Ice Cream Bundt Cake by Palatable Pastime
• Coffee Ice Cream Bundtlettes by Food Lust People Love
• Strawberry Ice Cream with Cream Bundt Cake by patyco candybar
• Melted Blueberry Ice Cream Cake by A Day in the Life on the Farm

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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