Peanut Butter Muffins

Peanut Butter MuffinsI’ve been toying with the idea of a peanut butter and jelly cupcake for awhile now, so that was sort of the inspiration for these muffins.  I wanted to do the cupcakes but I was (gasp!) out of confectioners’ sugar, so I couldn’t make the frosting without a trip to the grocery store.  And well, it just wasn’t worth all that.  Another day, my friends. For now, I offer you these humble muffins.  They should make for a pretty yummy breakfast or snack.  I mean, who doesn’t love peanut butter and jelly?

2 c Flour
1 Tbs Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 c Sugar
1/4 c Brown Sugar
1/2 c Peanut Butter, melted
2 Tbs Butter, melted
1 tsp Vanilla Extract
1 c Milk
2 Eggs

Preheat oven to 375 and line two 12-cup muffin tins with paper liners.  Whisk together the flour, baking powder, and salt in a large bowl.  In a medium bowl, combine the sugars, peanut butter, butter, vanilla extract, milk, and eggs.  Add the combined sugar mixture to the flour mixture, stirring just until combined…no more, no less.

Fill prepared muffin cups about 2/3 full, then bake for about 15-18 minutes, until a toothpick inserted near the center of the muffins comes out relatively clean.  Serve warm with your favorite jelly…or a schmear of Nutella…mmm.

Yield: About 18 muffins

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