Loaded with peanut butter quality taste, exceptional for a fall morning with the children around the table. There is bacon frying in the skillet, eggs nesting somewhere on a platter sunny-side-up; freshly squeezed orange juice in a melamine cup… It’s breakfast at our house on a saturday, and it’s already a busy day.
Peanut Butter Muffins ~
– Skirt in the Kitchen –
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs
3/4 cups granulated sugar
1/4 cup packed dark brown sugar
1/8 cup Turbinado sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/4 cup buttermilk
3/4 cup natural creamy peanut butter
1/4 cup peanut butter chips
1/4 cup semi-sweet chocolate chips
Salted peanuts with the skins on, for garnishing
Set the oven to 350 degrees F. Line muffin pans with 18-20 cupcake paper liners.
Whisk together the eggs, then whisk in the sugars, oil, buttermilk and vanilla extract. Cream the peanut butter into the mixture.
Sift together in a medium-size bowl– flour, baking powder, baking soda, cinnamon, nutmeg and salt. After sifting, mix the chips in with the dry ingredients.
With a spoon or wide spatula, fold into the wet batter, the dry ingredients, being careful not to over-mix.
Scoop with an icecream scoop, the muffin batter into prepared cupcake liners. Sprinkle finely chopped peanuts on top of the muffins. Bake approximately 12-15 minutes, often checking them for doneness. These are easily apt to bake quickly, getting too done, so watch them carefully.
Brush with butter when immediately out of the oven and placed on a cooling rack.
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