Snickers And Peanut Butter Muffins Recipes

Steps:

• Preheat oven to 400 degrees.
• Grease 12 standard-size muffin tin cups or line with paper baking cups.
• Stir together flour, sugar, baking powder and salt.
• Add peanut butter and mix until mixture turns into coarse crumbs.
• In seperate bowl, combine butter, egg and milk.
• Gently stir wet ingredients into dry ingredients, about 15 seconds.
• Lightly mix in Snickers pieces, about 10 seconds.
• It's okay if small bits of unmoistened flour remain.
• Do not overmix.
• Evenly dollop batter into cups of prepared muffin tin.
• Bake 20 to 25 minutes, or until the tops are golden and just firm when lightly touched.
• Set pan on a wire rack for 5 to 10 minutes, then remove muffins and set on wire rack to cool.

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. In a mixer fitted with the paddle attachment, blend together the flour, sugar, baking powder and salt. Add in the peanut butter and mix until downey with some pea-size crumbs interspersed. In a separate small bowl, mix together the milk, egg and melted butter. Gradually add this to the turning flour-peanut-butter mixture until just combined. Stir in the chopped Snickers bars with a big spoon.
• 3. Line 12-muffin cups with paper baking liners and spoon the batter evenly amongst the 12 muffins.
• 4. Bake for 20-25 minutes at which point the tops should be risen and golden brown with a firm-ish top. Cool in the muffing tin for 5-10 minutes and then remove the muffins to a wire rack to cool further if necessary.
• 5. Eat immediately. With a big glass of milk.

Steps:

• Prepare 12 muffin cups with nonstick cooking spray.
• In a large mixing bowl, using an electric mixer, beat the peanut butter and brown sugar together until blended.
• Beat in the eggs, one at a time; beat well after each addition.
• Beat in the vanilla extract.
• In another large mixing bowl, add the flour, baking soda, and salt; stir to combine.
• Add the dry ingredients alternately with the buttermilk into the peanut butter mixture, beginning and ending with the dry ingredients; stir just until blended after each addition (do not over mix).
• Pour the batter evenly into the muffin cups.
• Sprinkle each muffin with 1 heaping teaspoon of chopped peanuts.
• Bake at 400 degrees for 20-22 minutes or until a pick comes out clean.
• Cool on a wire rack before removing from the pan.

Steps:

• Place rack in center of oven and preheat to 400 degrees F.
• Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
• Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
• Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
• Beat in the egg, then the egg white, and finally the vanilla until smooth.
• Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
• Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
• Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
• Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
• Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
• They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.