❤️️ How To Make PEANUT BUTTER MUFFINS

Try easy PEANUT BUTTER MUFFINS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

nonstick cooking spray or paper baking cup 3?4 cup all-purpose flour, plus 2 tablespoons all-purpose flour 1?3 cup graham cracker crumbs 1 tablespoon baking powder 1?4 teaspoon salt (optional) 3?4 cup creamy peanut butter 2?3 cup sugar 4 tablespoons unsalted butter, melted and cooled 1 large egg 1 large egg white, at room temperature 2 teaspoons vanilla extract 1?2 cup milk, plus 1 tablespoon milk

DIRECTIONS

Place rack in center of oven and preheat to 400 degrees F. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well. Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in the egg, then the egg white, and finally the vanilla until smooth. Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute. Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible. Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes. Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack. They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.

by: mersaydees