Peanut Peanut-Butter Muffins

By gnikylime

Can use PB&Co chocolate peanut butter and chocolate chips, but reduce sugar to 2/3 c.

Smaller muffin pans take 15 min.

Ingredients

• 1/2 c. smooth peanut butter
• 3/4 c. packed light brown sugar
• 2 large eggs
• 1 t. vanilla extract
• 2 +1/2 c. unbleached all-purpose flour
• 1 +1/2 t. baking soda, sieved
• 1/2 t. salt
• 1 +1/2 c. buttermilk
• 1/2 c. chopped dry-roasted unsalted peanuts

Details

Servings 12
Cooking time 20mins

Preparation

Step 1

1. Preheat the oven to 400F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.
2. With a mixer, beat the peanut butter and brown sugar together in a larger bowl until well blended. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
3. In a smaller bowl, combine the flour, baking soda and salt; stir until blended. Fold the dry ingredients and the buttermilk alternatively into the peanut butter mixture, beginning and ending with the dry ingredients. Do not overmix.
4. Divide the batter evenly among the muffin cups. Sprinkle each muffin with 1 heaping t. of the chopped peanuts.
5. Bake until a toothpick inserted in the centers comes out clean, 20 to 22 minutes. Cool on wire rack before removing from the pan.