This past weekend I was browsing my Better Homes and Gardens New Cookbook in hopes of finding a sweet treat to make. A recipe for a peanut butter cake jumped out at me so I decided to give it a try. However, I didn’t want to make a huge 9×13 cake for only two people so I reduced the size of the recipe and made muffins instead.
You could consider this a cupcake recipe as the original recipe is for a sheet cake but with a streusel topping, I felt that these were more along the lines of a muffin rather than a cupcake. If you like peanut butter, you will love these muffins. You can definitely taste the peanut butter in these little gems. I kind of wish I made more than 6 of these but at the same time, I’m happy I didn’t. They are so good that they are hard to resist. I hope you enjoy this recipe!
Peanut Butter Muffins with Peanut Butter Chocolate Streusel
Recipe: Peanut Butter Muffins with Peanut Butter Chocolate Streusel
Author: Julie Murkerson
Recipe type: Muffin, Cupcake
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6
Adapted from Better Homes and Gardens New Cookbook
Ingredients
Instructions
Line a cupcake pan with 6 cupcake liners
To make the batter: In the bowl of a stand up mixer, stir together 1 C all-purpose flour, ½ C brown sugar, the baking powder, baking soda and salt. Add the milk, ¼ C peanut butter, egg and 2 tbsp butter. Beat on low for 1 minute and then beat on speed 4 for 2-3 minutes or until smooth.
To make the topping: In a mixing bowl, combine ¼ C all-purpose flour and ¼ C brown sugar. Cut in the peanut butter and 1½ tbsp butter until the mixture resembles crumbs.
Pour the batter into the cupcake pan and sprinkle with the topping.
Bake at 375 for 15-20 minutes or until a toothpick inserted into one of the muffins comes out clean.
Cool on a wire rack before serving.
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