Peanut Butter Surprise Muffins Recipes

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PEANUT BUTTER SURPRISE MUFFINS



Peanut Butter Surprise Muffins image

Reese's Peanut Butter Cups are the hidden surprise in these fun little muffins from Joan Dobry of Hardy, Arkansas. "They are wonderful warm from the oven, when the chocolaty surprise is smooth and creamy," she says. "And just about everyone loves the combination of chocolate and peanut butter."

Provided by Taste of Home

Time 40m

Yield 6 muffins.

Number Of Ingredients 9

3/4 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/3 cup milk
1/4 cup creamy peanut butter
1 tablespoon butter, softened
6 miniature peanut butter cups

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg and milk. Stir into dry ingredients just until moistened. Combine peanut butter and butter; fold into batter. , Fill greased or paper-lined muffin cups one-fourth full; place a peanut butter cup in each. Cover with remaining batter. Bake at 400° for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 226 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein.

PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts, finely chopped
1 cup strawberry or grape jelly or jam

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
  • Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

AUNT B'S PEANUT BUTTER MUFFINS



Aunt B's Peanut Butter Muffins image

These peanut butter muffins are delicious.

Provided by Jessica Jolley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¾ cup rolled oats
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
¼ cup peanut butter
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g

HIDDEN SURPRISE MUFFINS



Hidden Surprise Muffins image

Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.

Provided by bunkie68

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten with a fork
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup jelly

Steps:

  • Grease the bottom ONLY of a 12-cup muffin tin.
  • Preheat the oven to 400 degrees F.
  • In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
  • In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
  • Make a "well" in the dry ingredients and add the wet ingredients to the well.
  • Stir until the mixture is moist.
  • Don't overmix - the batter should be lumpy.
  • Fill the muffin tins half full.
  • Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
  • Add more batter on top of the jelly so that each cup is 2/3 full.
  • Bake for 20-25 minutes, or until golden brown.
  • When the muffins are baked there will be a jelly surprise in the middle.

PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.

Provided by By Becky Rosenthal

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 9

2 eggs
1 cup milk
2 tablespoons vegetable oil
2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup peanut butter
12 teaspoons (1/4 cup) jelly or jam

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
  • In large bowl, beat eggs lightly with fork. Stir in milk and oil.
  • In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
  • Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
  • Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER MUFFINS



Peanut Butter Muffins image

Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."

Provided by mersaydees

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 14

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

Steps:

  • 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.

SURPRISE BANANA MUFFINS



Surprise Banana Muffins image

I created these easy muffins after I'd stocked up on too much candy and banana bread mix. My family loves the peanut-butter surprise, and these muffins were a huge hit at a church potluck. -Teresa Heavilin, Kokomo, Indiana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

1 package (14 ounces) banana quick bread and muffin mix
1 cup milk
1/2 cup canola oil
2 large eggs
12 miniature peanut butter cups

Steps:

  • Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top. , Bake at 400° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 271 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

YUMMY PEANUT BUTTER APPLE MUFFINS



Yummy Peanut Butter Apple Muffins image

My son had the idea for these one fall Saturday morning after we had gone apple picking. They are delicious! Great for school lunches, too.

Provided by Andie and Gabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

1 cup all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter
¾ cup natural creamy peanut butter
⅔ cup brown sugar
¾ cup milk, or more as needed
1 egg, beaten
1 teaspoon vanilla extract
1 cup peeled and diced apple
1 cup peanut butter chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix flours, baking powder, baking soda, and salt in a large bowl.
  • Melt butter in a small saucepan. Stir in peanut butter and brown sugar. Remove from heat and add milk, egg, and vanilla extract. Add butter mixture to the flour mixture, mixing until just blended. Add more milk, 1 tablespoon at a time, if the batter seems dry.
  • Add apple and peanut butter chips, stirring gently to distribute. Divide the batter evenly among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 44 g, Cholesterol 21.8 mg, Fat 17 g, Fiber 3 g, Protein 11.8 g, SaturatedFat 8.4 g, Sodium 297.3 mg, Sugar 23.6 g

PEANUT BUTTER SURPRISE CUPCAKES



Peanut Butter Surprise Cupcakes image

Surprise your guests with these nutty cupcakes made using Betty Crocker® FUN da-Middles™ cupcake mix - a baked dessert for all chocolate lovers.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 9

Reynolds™ Baking Cups
1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with creamy vanilla filling
Water, vegetable oil and eggs called for on cupcake mix box
48 miniature peanut butter cup candies, unwrapped
1 cup semisweet chocolate chips (6 oz)
1 cup powdered sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups miniatures pieces

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Mini Designer Baking Cups in each of 48 mini muffin cups.
  • Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Place 1 peanut butter cup candy in center of each cupcake. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered. Bake 18 to 20 minutes or until tops are set. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring once, until smooth; cool. In large bowl, mix powdered sugar, butter and peanut butter with electric mixer on low speed until frosting is smooth. Add melted chocolate until just combined. Pipe or spread frosting on cupcakes. Sprinkle with peanut butter pieces.

Nutrition Facts : Calories 164, Carbohydrate 19 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 120 mg

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Top Asked Questions

How to make peanut butter muffins?
Peanut Butter Muffins are a fun, delicious spin on PB&J. These tender, moist muffins are loaded with peanut butter flavor and filled with a sweet jelly surprise in the center. Preheat your oven 375°F. Line a standard muffin pan with paper liners. In a medium bowl, combine the flour, oats, sugar, baking powder, and salt.
How to make the perfect peanut butter cupcakes?
Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour). Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine. Stir in granulated sugar, egg, and vanilla. Set aside. In large bowl, whisk together oil, sugar, and milk.
How long to bake peanut Muffins in oven?
Directions. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
What is the recipe for a peanut butter and egg cake?
In a large bowl mix together flour, baking powder, and salt. Add eggs, oil, sugar, peanut butter, milk, and vanilla extract. Using a hand mixer or a standing mixer fitted with the whisk attachment, whisk ingredients on low-medium speed just until combined.

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