Peanut Butter Muffins

Created 01 Nov 2012 20:38, Updated 01 Nov 2012 20:38

Peanut Butter Muffins

From King Arthur Flour Whole Grain Baking

Yield: 1 dozen muffins
Baking Temp: 375 degrees F
Baking Time: 23 to 25 minutes

Muffin Batter
2 1/4 c whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 T unsalted butter
1/2 c firmly packed light or dark brown sugar
3/4 c peanut butter, crunchy or smooth
1 1/2 tsp vanilla
2 large eggs
3/4 c buttermilk
1 c chocolate chips (optional)

Glaze (optional)
1/4 c smooth peanut butter
3 T confectioner’s sugar
1/4 c heavy cream
Chopped peanuts for garnish (optional)

Preheat the oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.

Cream together the butter and brown sugar in a large mixing bowl until light. Add the peanut butter, mixing until incorporated. Beat in the vanilla and the eggs, one at a time, scraping the sides and bottom of the bowl to make sure everything is evenly mixed. Add one-third of the dry ingredients, and mix until moistened. Add half the buttermilk, mix until combined, then add the remaining dry ingredients and the remaining buttermilk. Scrape the bowl again during the process; the peanut butter tends to stick to the bottom. When the batter is evenly mixed, stir in the chocolate chips, if using.

Scoop the batter into the prepared pan. Bake until golden brown and a cake tester inserted in the center comes out clean, 23 to 25 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

If making the glaze: Mix together the peanut butter and confectioner’s sugar, then add the heavy cream, a bit at a time, and stir until smooth and spreadable. Use to coat the tops of the cooled muffins. Sprinkle chopped peanuts on top after frosting, if desired.

Other glaze options: Try putting a dollop of warmed strawberry or other flavor jam on top of each muffin.

While whole wheat pastry flour gives a lighter texture, traditional or white whole wheat flours can also be substituted.

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