Peanut Butter Mini Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

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:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

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 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.

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 medium sized bowl mix together the flour, baking powder, powdered sugar, salt, and baking soda. Then add in the canola oil and mix until well blended. Set aside.
• In a large bowl cream together the butter and sugar. Then add the egg and mix in well.
• Stir in the lemon juice and mashed bananas. then add in the dry flour mixture that you have in the other bowl. Then fold in the peanut butter chips.
• Heat oven to 375 degrees and spray mini muffin tins with non stick cooking spray.
• Fill muffin tins about 3/4 full and cook for 12 minutes or until just starting to turn golden.
• While they are cooking make the glaze by mixing the melted butter, milk, vanilla and powdered sugar. Remove the muffins from the muffin tin as soon as they are done cooking. Then put a little bit of frosting over each hot muffin and let the glaze run down the sides.
• These are so delicious served warm! (also delicious at room temp!)