Side Dish

Peanut Butter Muffins

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prep time

10 min

total time

28 min

makes

12 servings, 1 muffin (68 g) each

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photo by:

kraft

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What You Need

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

2 tsp. Magic Baking Powder

1/2 tsp. salt

1/2 cup Kraft Light Crunchy Peanut Butter

1/4 cup non-hydrogenated margarine

1 cup skim milk

2 eggs, beaten

Make It

HEAT oven to 375ºF.

MIX flours, sugar, baking powder and salt in large bowl. Cut in peanut butter and margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Add milk and eggs; stir just until dry ingredients are moistened. (Batter will still be lumpy.)

SPOON into 12 paper-lined muffin cups.

BAKE 15 to 18 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

kraft kitchens tips

Variation

Muffins can be baked in muffin cups sprayed with cooking spray instead of in the paper-lined cups.

Special Extra

Stir 1/2 cup chopped nuts into batter before spooning into prepared muffin cups and baking as directed.

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rating

We didn't have chunky peanut butter (used the low fat version instead as we had it on hand). They turned out quite nice; both my children loved them. Next time I think we will add peanut butter chips and increase the peanut butter and eliminate the margarine. Overall very easy and enjoyable.
posted by a cook | on 9/23/2012

rating

very good but found them really dry. will try making them again and add some apple sauce to it.
posted by lisa.anne9 | on 11/24/2011

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I used whipped peanut butter, it made the muffins very light and moist. My family loves them with 1/2 cup of chocolate chips too!
posted by a cook | on 8/3/2011

rating

Easy to make but no one liked them. Would not make them again.
posted by bjskitchen | on 1/12/2011

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I used creamy peanut butter instead of crunchy and added semi-sweet chocolate chips. Yum! The muffins were moist and a nice change from the usual muffins I make.
posted by HappyTastebuds | on 9/19/2010

rating

very yummy. A huge hit with the kids. I used smooth peanut butter because I didn't have crunchy in the house. I poured in half the batter into the muffin tin and then added a teaspoon of jam and then the other half of the batter. Turned out really well but with the jam.
posted by a cook | on 9/10/2010

rating

I used smooth PB and added 1 cup choc chips! Yummy
posted by a cook | on 9/9/2010

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this is a keeper. i made it with creamy peanut butter and they were light and fluffy muffins with just a hint of peanut butter. for a treat they would taste good with some peanut butter chips added.
posted by a cook | on 9/9/2010

rating

The muffins were easy to make but I didn't enjoy the peanut butter flavor as much as I thought I would. I wouldn't use crunchy peanut butter if I ever made this recipe again. I would use creamy peanut butter.
posted by a cook | on 9/8/2010

rating

Easy to make and very delicious
posted by wottewell | on 9/1/2010