Peanut butter muffins

Kiddo started public school in January so this year I had a whole new adventure: packing lunch. Being seven, he’s terribly busy at lunch doing important things like gut laughing at fart jokes discussing global economic issues, so I need to send food that packs a nutritional punch and tastes good. I thought peanut butter muffins might be a good way to get some protein in him while being a little bit of a departure from a plain ol’ peanut butter sandwich.

When I went looking for a new recipe to try, I literally looked for the recipe with the most amount of peanut butter. Let’s not fool around here! Kiddo and I (and Peanut, actually) LOVE peanut butter, and we want to taste it! This recipe started with “no such thing as too much peanut butter.” I knew we had a winner! The original recipe was filled with mini Reese’s cups and had a sweet topping. While that sounds freaking amazing, I was going for a lunch food here. :)

Peanut butter muffins

Yield: 12 muffins

Peanut butter muffins

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp butter
  • 2/3 cup creamy peanut butter (that's 169.6 grams*)
  • ¼ cup sugar
  • 2 eggs
  • 1 cup milk

Instructions

  1. Preheat oven to 375 and line or grease a 12-muffin pan
  2. Beat butter, peanut butter, and sugar together in the bowl of a stand mixer until very well combined.
  3. Mix in eggs, one at a time, then milk
  4. Stir together dry ingredients, then mix into wet ingredients until JUST combined -- some little lumps are okay, you just don't want any dry flour
  5. Bake for about 20 minutes until a toothpick comes out dry

Notes

*measuring peanut butter is for the birds -- much easier to set the mixing bowl on a scale and scoop out what you need!

http://oneparticularkitchen.com/2014/06/20/peanut-butter-muffins/

Second grade isn’t far off! Would love to hear more suggestions for easy-to-pack lunches! What do y’all make?

8 comments to Peanut butter muffins

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