Peanut butter muffins


  • 1 3/4 cups all-purpose flour
  • 2/3 cup firmly packed brown sugar
  • 2 1/2 tsps baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2/3 cup peanut butter
  • 1 1/2 tsp vanilla essence
  • 1 large egg
  • 1/4 cup vegetable oil


Preheat your oven to 350 degrees F and grease your muffin pan. In a large bowl, stir together the flour, brown sugar salt and baking powder. In a second bowl, stir together the peanut butter, milk, vanilla essence, egg and oil until the mixture is well blended.

Make a well of the center of the dry ingredients and add the liquid ingredients, stirring them just so they’re combined.

Spoon the batter into the muffin pan and bake 15 to 18 minutes, or until a toothpick comes out clean.

Cool the muffins in the pan on a wire rack for about four minutes, then remove them from the pan and continue cooling on the rack.


The muffins can be served warm, or cooled completely then stored in an airtight container at room temperature. To add some pizzazz, stir in a cup of chocolate chips into the mixture.

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