AuthorMarla MeridithWe love these Peanut Butter Muffins as a quick grab and go breakfast, brunch and mid-afternoon pick-me-up snacks too!
Preheat oven to 350° F with the rack in the middle. Combine the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Add the peanut butter to the flour mixture, blending it in with a fork until you have a coarse, crumbly texture. Stir in the milk, egg, butter and vanilla. Fold in the peanut butter chips.
Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter.
Bake for 15 to 20 minutes or until the muffins are light golden brown. Cool on a wire rack.
Ingredients
Directions
Preheat oven to 350° F with the rack in the middle. Combine the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Add the peanut butter to the flour mixture, blending it in with a fork until you have a coarse, crumbly texture. Stir in the milk, egg, butter and vanilla. Fold in the peanut butter chips.
Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter.
Bake for 15 to 20 minutes or until the muffins are light golden brown. Cool on a wire rack.
