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Ingredients
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 1 teaspoon creamy peanut butter
- 1 cup milk
- 1 egg, lightly beaten
- 3 tablespoons butter, melted
- 1/4 cup thick jam, such as seedless raspberry
- 1/3 cup honey-roasted peanuts, chopped
- Compound butter, recipe follows
- Compound Butter:
- 1 stick butter, room temperature
- 5 tablespoons of your favorite fruit preserve
Details
Servings 12
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
Step 2
In a food processor, combine the flour, sugar, baking powder, and salt.
Step 3
Pulse in all of the peanut butter until the mixture resembles coarse crumbs.
Step 4
Add the milk, egg, and butter and pulse until combined.
Step 5
Distribute half of the batter equally among the muffin cups.
Drop a teaspoon of jam into each cup and cover with the remaining batter.
Step 6
Top with the chopped peanuts.
Bake until the muffins are light golden, 15 to 20 minutes.
Step 7
Spread compound butter on top.
The muffins will keep for 1 to 2 days.
I believe the world to be a muffin pan, and there certainly are a lot of muffins here.
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