The first peanut butter muffin recipe is made easy with Bisquick baking mix. These muffins are delicious with either creamy or crunchy peanut butter. Peanut butter is one of America’s favorite flavors, especially with children so expect these muffins to be a hit with your children.
Peanut butter has become a staple in the homes in America. It is as common as eggs, milk and bread. Not only does it make great sandwiches with jelly or as a spread on crackers, but it is used in a wide variety of recipes. Peanut butter cookie recipes and peanut butter fudge recipes are very popular. Besides sweet foods, peanut butter is used to make delicious salad dressings and sauces.
Peanut products have been used for centuries but in the 1800’s other ingredients were beginning to be added to the peanuts to improve the flavor and texture. Sometimes sugar or molasses will be added for flavor. Most often oil is added to improve the texture and spreading quality. We are lucky to be able to buy here in the United States many peanut butter products. To many of us the crunchy peanut butter is our peanut butter of choice.
A peanut butter muffin recipe freezes well. As with most sweet breads, muffins baked prior to freezing have a better freezer life than those frozen partially baked or raw. After completely cooling, I prefer to wrap the muffins individually, first in plastic wrap and then in foil before freezing. Thaw by simply removing from the freezer or remove the foil and heat briefly in the microwave.
PEANUT BUTTER MUFFIN RECIPE made with Bisquick
Preheat oven to 400F degrees.
Grease bottoms of 12 muffin cups or line with paper liners.
Beat egg, milk and peanut butter until well blended.
Stir in the baking mix and sugar just until moistened.
Divide batter evenly among the muffin cups.
Bake about 15 to 18 minutes or until golden brown.
Serve with jam.
This recipe is made from scratch although very easy. The dates and orange juice gives added flavor to the already delicious peanut butter recipe.
PEANUT BUTTER MUFFIN RECIPE with orange and dates
Preheat oven to 375F degrees.
Lightly grease muffin cups or use paper liners.
Sift the flour, baking powder, salt and sugar together; stir in the chopped dates.
Blend the orange juice and peanut butter together until smooth.
Combine the dry mixture with the orange juice mixture and stir only until dry ingredients are moistened.
Fill muffin cups 2/3 full.
Bake about 15 to 18 minutes or until a pick comes out clean.
PEANUT BUTTER MUFFIN RECIPE with bananas
Preheat oven to 350F degrees.
Combine flour, baking powder and baking soda in small bowl.
In large mixing bowl beat whipping cream, butter, peanut butter and sugar until smooth.
Add to creamed mixture bananas, maple syrup, egg and vanilla; mix well.
Add flour mixture; stir just until moistened.
Fill paper lined muffin tins ¾ full; sprinkle with nuts.
Bake 25 to 30 minutes until pick comes out clean; remove from pan.
PEANUT BUTTER CHERRY MUFFINS
Preheat oven to 400F degrees.
Combine in medium bowl flour, sugar, baking powder, salt and orange peel.
Cut in peanut butter and butter until coarse crumbs; stir in cherries.
In small bowl combine milk and eggs; stir into dry ingredients just until moistened.
Spoon batter into paper lined muffin tins about ¾ full.
Bake about 15 minutes or until pick comes out clean.