peanut butter muffins

what a cute little muffin

Peanut butter and muffins? I've never heard of such a thing! Turns out though, they are actually mighty tasty, especially when made with white chocolate peanut butter and chocolate chips. We had them as an afternoon snack with warm cups of tea, back when it was still freezing outside and it was quite delicious. I'm just now reading what the book has to say about them and they suggest serving these with a curry or chicken dinner. I'm not too sure how I feel about that, though if they were more peanutty and less chocolatey, like I made mine, that might work well! I'm still all about the chocolate and peanut butter though, and that ain't ever gonna change.

I also got to use my new silicone cupcake liners for the first time. I've always wanted them, but somehow I couldn't justify spending 20 bucks on cupcake liners. Luckily, I found these cute ones at the clearance aisle at TJMaxx! They're really great because you never need to buy liners, though it does get to be a pain when you have to wash each one by hand. I can deal with that though because I never, ever remember to buy liners or I always end up using holiday-themed ones at the wrong time of the year. Not cool.



Peanut Butter Muffins
from Williams-Sonoma Baking

2 cups all purpose flour
1/3 cup brown sugar
1 tbsp baking powder
1/2 salt
2/3 peanut butter
1 1/3 milk
1/4 cup unsalted butter, melted
2 eggs
1/2 cup peanuts (optional, I used chocolate chips instead)

Preheat the oven to 450. Grease or line standard muffin pans.

Mix together the flour, brown sugar, baking powder and salt. In a separate bowl, beat the peanut butter and a few spoonfuls of the milk until it is smooth, then add the remaining milk. Beat in the butter and eggs. Stir in the peanuts. Add to the dry ingredients and stir until it just comes together.

Spoon the batter into prepared muffin pans, about 3/4 full. Bake about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.