If you love peanut butter, then you love these muffins, whether you know it now or not.
(I love peanut butter.)
They’re not healthy breakfast muffins, though. They’re dessert-y, peanut butter fantasy muffins. And they’re very easy to make.
I whisked together whole wheat white flour, toasted wheat germ, graham cracker crumbs, baking powder, and salt.
In the stand mixer, I creamed the peanut butter, sugar, and melted butter. Then Nathaniel helped with the egg.
To that I added an egg white and vanilla, and beat at medium speed until smooth. Then I poured in the milk.
The batter was looking like liquid at this point, so I took the bowl away from the stand mixer, and folded in the flour.
I scooped it into muffin cups, then in a fit of something, I sprinkled a few mini chocolate chips on top of 10 of them. I saved 2 for Juliet, not knowing she would eventually reject them anyway (silly girl).
The batter was so delicious that I had to throw the bowl into the sink and squeeze some dish soap into it immediately. Yes, it required a Peanut Butter Intervention. (Or is that a Dish Soap Intervention?)
They took just under 20 minutes to bake to peanut butter perfection.
These muffins…what can I say? Soft, fluffy, full of peanut butter flavor in every perfectly textured bite. They’re crumbly in the loveliest of ways. They are perfect.
The only down side is that they’re 6 P+ on Weight Watchers, so they can’t become a breakfast staple. They’re a treat! I made them for my sister and her husband, who were visiting all the way from Bangkok and weren’t interested in my sophistimicated ideas about Chai Tea Bread. My sister, like me (and our other sister), loves peanut butter. Despite the fact that they don’t eat a lot of baked goods generally, Robin & James ate two of these each after Dave’s delicious spaghetti dinner had been devoured.
Of course you could add chocolate chips to these if you like, but there’s something rather ideal about the texture, and I think that would change if you were biting down on chocolate pieces. It’s your call.
If there were any left I’d go eat them all right now.
PEANUT BUTTER MUFFINS RECIPE (original)
My version of Peanut Butter Muffins (adapted from food.com)
2 tablespoons whole wheat white flour
1/4 cup toasted wheat germ
1/3 cup graham cracker crumbs
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup Skippy Natural creamy peanut butter
2/3 cup cane 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 1% milk
mini chocolate chips for sprinkling on top, if desired
Spray or line a 12-cup muffin tin and heat the oven to 425 degrees. You’ll reduce the temperature later.
Melt the butter, and set aside to cool.
Whisk together the flour, wheat germ, graham cracker crumbs, baking powder, and salt.
Using a stand mixer, beat the peanut butter, cane sugar, and melted (now cooled) butter at medium speed until smooth.
Beat in the egg, then the egg white, and then the vanilla until smooth.
Pour in the milk and beat again until creamy and light. It will look like a liquid at this point.
Remove the bowl from the stand mixer and fold in the dry ingredient, stirring just until fully incorporated. You definitely want to keep this light and fluffy. The batter may be a little grainy or look a bit lumpy, but as long as you have no flour pockets, you’re all set.
Distribute evenly among the muffin cups and sprinkle the mini chocolate chips on top, if desired.
Once you put them in the oven, reduce the temperature to 400 degrees. Bake for 15-20 minutes, then let cool in the tin for another few minutes.
Move to a wire rack to finish cooling. Eat, and eat, and eat. Supposedly they freeze nicely but I’ve never had them last long enough to find out.