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
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
- Preheat oven to 375 and line or grease a 12-muffin pan
- Beat butter, peanut butter, and sugar together in the bowl of a stand mixer until very well combined.
- Mix in eggs, one at a time, then milk
- 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
- 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!
Second grade isn’t far off! Would love to hear more suggestions for easy-to-pack lunches! What do y’all make?
One Particular Kitchen 