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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 7 |
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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. Ingredients:
nonstick cooking spray or paper baking cup |
3/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1/3 cup graham cracker crumbs |
1 tablespoon baking powder |
1/4 teaspoon salt (optional) |
3/4 cup creamy peanut butter |
2/3 cup sugar |
4 tablespoons unsalted butter, melted and cooled |
1 large egg |
1 large egg white, at room temperature |
2 teaspoons vanilla extract |
1/2 cup milk, plus |
1 tablespoon milk |
Directions:
1. Place rack in center of oven and preheat to 400 degrees F.
2. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
3. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
4. Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
5. Beat in the egg, then the egg white, and finally the vanilla until smooth.
6. Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
7. 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.
8. Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
9. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
10. 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.
11. 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.
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