Peanut Butter Muffins with Peanut Butter Streusel

Peanut Butter Muffins with Peanut Butter Streusel are the perfect muffins for the peanut butter lovers in your life, so full of peanut butter flavor inside and out!

Regular readers will notice from the photos that I am not in my usual kitchen. But such is my dedication to Muffin Monday that in my suitcase I packed the disposable muffins cups, flour, and baking powder just so I could bake these muffins. And a spatula. Also two sharp knives and my little knife sharpener, but those had nothing to do with these peanut butter muffins!

I love staying in Airbnbs because of the kitchen but often they are ill equipped, with the most common missing items being a decent knife and a non-stick pan. I get it. Casual renters can ruin good knives and scratch non-stick pans but, dang, those would really elevate my cooking experience. I draw the line at packing pans (for a flight – road trips maybe!) but I often do bring one or two good knives in my checked bag. 

Is there something you travel with when you know you’ll have a kitchen to cook in? I'd love to hear what it is.

Peanut Butter Muffins with Peanut Butter Streusel 

This recipe makes 8 regular sized muffins. To make the streusel, it is essential that the peanut butter be well chilled so you can make crumbles. Since this is an unusual number of muffins, you might want to follow my lead and use a flat baking pan and disposable muffin cups, like these Reynolds brand foil baking cups. They are foil outside with a paper muffin cup inside so they don’t need the support of a muffin pan. Back when I was baking large quantities of cupcakes and muffins for my daughters' school fundraisers, these were a godsend. 

Ingredients

For the muffins:

3/4 cup or 94g flour

1/2 cup or 100g sugar

3/4 teaspoon baking powder

1/4 teaspoon fine sea salt

1/3 cup or 80g smooth peanut butter (I use reduced fat Jif)

1/2 cup or 120ml milk

1 egg 

1/2 teaspoon vanilla

For the streusel:

¼ cup or 32g all-purpose flour

2 tablespoons or 25g sugar 

3 tablespoons or 45g creamy peanut butter, well chilled 

Method

Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper muffin cups. 

Make the streusel by combining the ingredients in a small bowl and using a pastry blender or the tines of a fork to mix them lightly to create crumbles. Put the bowl in the fridge until you are ready to use the streusel. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. 

In another bowl, whisk together the peanut butter, milk, egg and vanilla. 

Fold the wet ingredients into the dry ones until just combined. 

Divide the batter between your 8 muffin cups.

Top with the streusel. 

Bake in the preheated oven for 20-25 minutes or until the muffins are golden and a toothpick inserted in the middle comes out clean.

Remove from the oven and cool on a wire rack, if you have one! My little kitchen did not.

Enjoy! 

As I mentioned above, it's Muffin Monday today, the last Monday of the month when my friends and I share our favorite muffin recipes. Check them out below. 

• Hot Cross Bun Muffins from Karen's Kitchen Stories
• Peanut Butter Muffins with Peanut Butter Streusel from Food Lust People Love
• Sour Cream Chocolate Chip Muffins from Jolene's Recipe Journal
• Sourdough Strawberry Chocolate Muffins from Zesty South Indian Kitchen

#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 Peanut Butter Muffins

with Peanut Butter Streusel!

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Baked Crawfish Rangoon

These baked crawfish Rangoon are not just pretty to look at; they are tasty too with a garlicky, spicy cream cheese crawfish filling and crunchy baked outsides. 

Here’s the recipe I promised you in last month’s Muffin Monday post, made with leftover boiled crawfish that we cooked and peeled ourselves. You can substitute frozen crawfish or even chilled cooked shrimp if you can’t get those. 

These little guys are super tasty with or without the dipping sauce but the sauce does add a welcome extra hit of chili pepper to spice them up. 

Baked Crawfish Rangoon

The final step of prep before baking is a spritz of oil to help the rangoon brown in the oven. You can use baking spray but I prefer a mister of just oil, if you have one. This recipe makes 3/4 cup or 180ml dipping sauce and about 40 rangoon. These can be made a day ahead and chilled until you are ready bake and serve. They are best served freshly baked for utmost crispiness. 

Tip: If you do happen to have leftover rangoon after they are already baked, simmer them in a little stock or broth for a delicious light soup.

Ingredients 

For the crawfish rangoon:

1 (8 oz or 226g) package cream cheese, at room temperature

2 cloves garlic

2 green onions

1 red chili pepper (optional)

1 tablespoon low-sodium soy sauce

1 egg, divided

7 oz or 200g cooked crawfish

40 wonton wrappers

Oil spray

For the sweet chili dipping sauce:

1/2 cup or 120ml plus 1 tablespoon water, divided

1 tablespoon cornstarch

2 medium cloves garlic, minced 

3 red chili peppers, minced

1/3 cup or 66g sugar

3 tablespoons rice vinegar

1/2 teaspoon fine sea salt

Method

Preheat oven to 350°F or 180°C. Line a large baking pan with a silicone liner or baking parchment. 

Whisk the egg white with a teaspoon of water in a small bowl. 

Finely mince the garlic cloves, green onions and red chili pepper, if using. 

In a medium bowl, stir together the cream cheese, garlic, green onions, soy sauce and egg yolk. 

Chop the crawfish roughly. Fold them into the cream cheese mixture. 

Arrange the wonton wrappers on your work surface then spoon 2 teaspoons of the crawfish mixture (about 14g) into the center of each wrapper.

Dip your finger or a pastry brush in the beaten egg white and run it around the edges of each wonton wrapper. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.

Arrange the crawfish rangoon in a single layer on the baking sheet, spacing them 1 inch apart. 

Spritz the rangoon with oil spray. (This is optional but will help enhance the golden brown color and crispiness.)

Bake the rangoon until they are golden brown and crispy, 15 to 18 minutes. I managed to fit 24 in one pan so I baked the second batch of 16 when those were done. 

While they bake, make the dipping sauce. In a small bowl, whisk together 1 tablespoon water and cornstarch. Set aside.

In a small pot, mix together the remaining 1/2 cup or 120ml water, garlic, peppers, sugar, vinegar and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.

Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Remove the rangoon from the oven and serve them with the dipping sauce.

Enjoy!

Today my Fish Friday Foodie friends are sharing Seafood in Small Bites. Make sure to check out all the links below. Many thanks to our host, Camilla from Culinary Adventures with Camilla. 

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
  
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
  
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Baked Crawfish Rangoon!

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Orange Marmalade Carrot Cake #BundtBakers

This orange marmalade carrot cake is a riff on my more traditional carrot cake recipe. The marmalade adds enormous flavor and creates a more-ish sticky glaze as well.

  

Many years ago my mom went through a juicing phase and her refrigerator drawer was always filled with big bags of carrots. She may correct me here but I recall that her favorite was to juice a bunch of carrots and then some oranges. It was a delightful combination with the orange juice enhancing the sweetness of the carrot juice. 

For this Bundt Bakers challenge, that great flavor partnership came to mind and I decided to recreate it in cake form. The batter is a modified version of our family favorite, David’s Carrot Cake and, instead of cream cheese icing, I used more marmalade for an extra boost of orange.

Orange Marmalade Carrot Cake

I baked this cake in a 12-cup Nordic Ware anniversary Bundt pan but it would no doubt fit in a 10-cup one as well. The marmalade adds extra stickiness to the cake, which is delicious, but also means you really need to grease and flour the pan well so it comes out neatly. You have been warned!

Ingredients

2 eggs at room temperature

1 1/2 cups or 300g sugar

3/4 cup or 190 ml canola or other light oil, plus extra for greasing pan

12 oz or 340g carrots

1/2 cup or 155g orange marmalade

2 cups or 250g flour, plus extra for the pan

2 teaspoons baking powder 

1 1/2 teaspoons baking soda

1 teaspoon cinnamon 

½ teaspoon salt

For the glaze:

1/4 cup or 78g orange marmalade

Splash (or two) water

Method

Peel and cut the stem ends off of your carrots. Cover them with water in a medium sized pot and cook until very fork tender.  

Drain the water off and mash the carrots with a potato masher until there aren’t any lumps. Transfer the mashed carrots to a bowl and leave to cool.

When your carrots are cool and you are ready to start making the batter, preheat your oven to 350°F or 180°C and prepare your 10 or 12-cup Bundt pan by brushing it with oil (or butter) and flouring it.

Add all the ingredients to a large mixing bowl, including the cooled carrots and mix well. 

 

Scrape the bowl down with a rubber spatula and beat for about two more minutes on high.

Pour into your prepared pan.

Bake for about 45-50 minutes or until a wooden skewer inserted comes out clean. Set on a wire rack to cool for about 10 minutes. 

Use a wooden skewer or toothpick to loosen the edges of the cake and invert it on the wire rack. Leave to cool while you make the glaze. As you can see, my cake stuck in a couple of places. Let this be a reminder to you to grease and flour your pan generously!

Gently warm the marmalade in a small pot over a low heat or in a bowl in the microwave. Add small splashes of water, stirring well, until you reach a good brushing or pouring consistency. Spoon or brush the glaze on the warm cake. 

Cool completely before slicing to serve.

 

Enjoy!

It’s time for my Bundt Baker friends to share cake recipes again! This month our chosen ingredient is jams, preserves or marmalades, incorporated in the batter or used as a swirl. Check out all the lovely recipes we have for you below: 

• Eggless Blueberry Preserve Bundt Muffins from Sneha's Recipe
• Jelly Donut Bundt Cake from A Day in the Life on the Farm
• Jijona Cream Bundt Cake from Patyco Candybar
• Orange Marmalade Carrot Cake from Food Lust People Love
• Peanut Butter & Jelly Bundt Cake from All That's Left Are The Crumbs
• Tennessee Jam Bundt from Palatable Pastime

#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.

Pin this Orange Marmalade Carrot Cake!

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