Peanut butter muffins

Peanut butter muffins

In just over half an hour you can have a tray of still-warm, fluffy and delicious peanut butter  muffins packed with goodness. Great for feeding a crowd or filling lunchboxes.

Peanut butter muffins

Our top tip: split them open and spread with butter and jam for a seriously indulgent treat. Discover more recipes with peanut butter here.

  • Serves icon Makes 12
  • Time icon Hands-on time 15 min, oven time 20 min

In just over half an hour you can have a tray of still-warm, fluffy and delicious peanut butter  muffins packed with goodness. Great for feeding a crowd or filling lunchboxes.

Our top tip: split them open and spread with butter and jam for a seriously indulgent treat. Discover more recipes with peanut butter here.

Nutrition: per serving

Calories
377kcals
Fat
21.3g (10.1g saturated)
Protein
8.5g
Carbohydrates
36.8g (14.1g sugars)
Fibre
2.1g
Salt
0.8g

Ingredients

  • 340g plain flour
  • 150g caster sugar
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 175g unsalted butter, chilled and diced, plus extra to grease
  • 110g whole milk
  • 200g smooth peanut butter
  • 2 large free-range eggs
  • Blanched peanuts to decorate

You’ll also need

  • 12-hole nonstick muffin tin
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Method

  1. Heat the oven to 160°C fan/gas 4. Grease a muffin tin with butter or line with muffin cases.
  2. In the bowl of a stand mixer or using electric beaters, combine the flour, sugar, baking powder, bicarb, salt and butter for 3 minutes until smooth. Mix in the milk, followed by the peanut butter and then the eggs, ensuring each egg is incorporated before adding the next.
  3. Use a tablespoon to divide the mixture between each muffin tin hole, then sprinkle peanuts on top of each mound of batter. Bake for 20-25 minutes, or until golden and puffed up.

Nutrition

Nutrition: per serving
Calories
377kcals
Fat
21.3g (10.1g saturated)
Protein
8.5g
Carbohydrates
36.8g (14.1g sugars)
Fibre
2.1g
Salt
0.8g

delicious. tips

  1. The muffins can be frozen for up to 3 months. Defrost thoroughly before eating.

Buy ingredients online

Recipe By:

Tom Shingler
Head of food, delicious.

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