Peanut Butter Muffins Recipe
The perfect peanut butter muffins - make them plain or add chocolate chips!
Servings: 12 muffins
Cost: 6
Ingredients
- ⅓ cup (79ml) vegetable oil
- ½ cup (128g) peanut butter
- ¾ cup (150g) granulated sugar
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup (118ml) milk
- 1½ cups (186g) all-purpose flour
- 1 cup mini chocolate chips optional
Instructions
- Preheat oven to 350°. Line muffin pan with liners.
- Stir oil, sugar, and peanut butter with a wooden spoon.
- Add the egg, vanilla, salt, baking soda, and baking powder and stir until combined.
- Add the flour and the milk and stir until just mixed. Stir in chocolate chips, if using.
- Fill muffin liners about ¾ full. Bake 18-26 minutes or until a toothpick comes out clean. Cool slightly before removing from pan.
Video
Notes
- Use only a no-stir (not natural) peanut butter
- Any kind of milk can be used (whole, 2%, nonfat, or nondairy)
- You can stir in 1 cup mini chocolate chips (or regular sized) or use about 1/2 cup and sprinkle them on top the muffins. Or omit for a plain peanut butter muffin.
- Store in an airtight container on counter for up to 3 days or freeze muffins for up to 3 months.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 207mg | Potassium: 133mg | Fiber: 1g | Sugar: 24g | Vitamin A: 73IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
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