Peanut Butter Kiss Mini Muffins Recipes

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.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400*F.
• Butter 24 mini muffin cups, or line with mini cupcake paper liners; set aside.
• In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
• In another bowl, stir together the peanut butter and oil; blend in the egg until smooth.
• Stir in the milk and vanilla until blended.
• Make a well in the center of the flour mixture; add the milk mixture and stir just to combine--do not overmix.
• Spoon batter into the prepared muffin tins; bake for 10 minutes, or until a toothpick tests out clean.
• Remove pan to a wire rack and cool for 1 minute before inverting.
• Place a Hershey's Kiss in the center of each hot muffin; cool for 30 minutes.
• Lightly press the melted bottoms of the Kisses onto the muffins; refrigerate for 1 hour to cool completely.
• Store in an airtight container at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
• Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Steps:

• (Have kisses unwrapped before removing cookies from oven).
• Cream sugar, butter, egg and vanilla.
• Add peanut butter and milk, mix well.
• Add in dry ingredients.
• Spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet.
• Bake at 375°F for 10-12 minutes.
• Remove from oven and top each cookie with a kiss while still hot.
• Tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.