Peanut Butter Muffins

These muffins offer a satisfying dose of healthy fats and protein from peanut butter, making them a more filling treat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 3/4 cup chunky peanut butter · 1294 kcal in the whole recipe
• 1/2 tablespoon honey · 32 kcal in the whole recipe
• 2 eggs · 160 kcal in the whole recipe
• 1 cup fat-free (skim) milk · 78 kcal in the whole recipe
• 1 1/2 cups flour · 621 kcal in the whole recipe
• 1/2 cup cornmeal · 210 kcal in the whole recipe
• 3 tablespoons sugar · 139 kcal in the whole recipe
• 2 teaspoons baking powder · 11 kcal in the whole recipe
• 1/2 teaspoon salt

Method

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

   

2. In a large mixing bowl, beat the peanut butter and honey together until smooth. Add the eggs one at a time, beating well after each addition, then stir in the milk.

   

3. Add the flour, cornmeal, sugar, baking powder, and salt. Stir gently just until the dry ingredients are moistened, being careful not to overmix.

   

4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

   

5. Bake for 20 to 25 minutes until golden brown. Let cool on a wire rack for at least 10 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.