Muffins are as classic as baking gets and good for the amateur baker. They are easy to bake , no complicated steps or fancy equipment involved. You need only a whisk or a spatula – even a wooden spoon will do the job and one (maybe 2 )bowls. Plus as they are individual serves , they bake quick and are fuss free to dole out. They are easy to store too and usually last for upto 5 days even at room temperature. Plus , recipes are versatile – you can easily add in bits like nuts / dried fruit / fresh fruit / chocolate chips etc to change up a basic recipe. Even top with a streusel or topping. Swirl in some jam or Nutella or cream cheese or peanut butter for more oomph.
These easy peanut butter muffins have peanut butter in the batter itself and some chocolate chips thrown in for good measure. Because of course peanut butter goes with chocolate. As all muffins go , these have a short pantry list of ingredients and a straight forward process .They will be in the oven before you know it and done before the half hour is up.
Have them still warm (few things taste better than a baked good just out of the oven!) or when cool. They are good either ways. A perfect combination of nuttiness and sweetness with just enough chocolate added in !These muffins are soft and fluffy and not too sweet !
While they are good just as they are , you can skip chocolate chips. Or you can revamp them with chopped , toasted nuts instead or with a swirl of jam for peanut butter jelly muffins !
Peanut butter muffins
Ingredients
- 125 grams or 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg at room temperature
- 3 tablespoon oil
- 100 grams or 1/2 cup sugar
- 1/4 cup peanut butter at room temperature
- 60 ml or 1/4 cup milk at room temperature
- 60 ml or 1/4 cup curd or yoghurt at room temperature
- 1/4 cup chocolate chips optional
Instructions
- Preheat your oven to 180 C / 350 F. Line a muffin tray with cupcake liners or butter and flour the cavities . This recipe makes 9 small muffins or 6 larger muffins
- In a bowl , sift or whisk together all the dry ingredients – flour , salt , baking soda , baking powder.
- In another bigger bowl , whisk together the egg , oil , peanut butter , milk and curd along with the sugar.
- Add the dry ingredients to your wet mixture and fold with a spatula ONLY UNTIL combined.
- Fold in the chocolate chips if using.
- Divide the batter equally into the cavities of your prepared pan- an ice cream scoop makes this easy. Fill each cavity or liner 2/3 rds full.
- Bake for 18 to 22 minutes if making 6 muffins ( smaller ) or 22- 25 minutes if making 9 muffins . The muffin will spring back if pressed on top and a toothpick inserted will come out clean.
- Remove from oven and cool in pan for 5 minutes . Then remove from pan .
- Enjoy warm or completely cool !
Notes
These peanut butter muffins have a rich taste that are sure to satisfy any peanut butter lover’s cravings – for an indulgent breakfast , easy mid day snack or a light dessert !