Favourite Peanut Butter Muffins – Yummy Toddler Meals

Tender, flavorful, and filled with protein, these fluffy Peanut Butter Muffins can have any add-in your loved ones likes, they usually retailer properly for days (or longer within the freezer). They’re nice to prep forward and revel in all week.

I began making muffins with a dose of peanut butter when my center kiddo was a child. She struggled with bread-y textures—they have been simply troublesome for her to eat for months and months—and the muffins turned out to be the right quantity of moisture for her.

Since then, I’ve tweaked and examined the recipe for peanut butter muffins that’s as versatile as it’s delish.

These muffins for teenagers (or adults) are nice on their very own for breakfast or snack, or you possibly can prime them with butter and/or honey. You may select one add-in for the entire batch or do a blended batch to please everybody. And so they work as full-size or mini muffins.

So many choices so you may make them with your loved ones in thoughts. They’re a satisfying toddler breakfast, a simple Meal Prep Breakfast possibility, and a straightforward Summer time Lunch for Youngsters to pack on the go.

(You might also like my Protein Banana Muffins, Banana Yogurt Muffins, Chocolate Banana Muffins, and Peanut Butter Rice Crispy Treats.)

Components You Want

Right here’s a have a look at what you’ll must make this peanut butter muffin recipe so you already know what to have readily available or decide up from the shop.

• Entire wheat flour: I exploit a base of entire wheat flour, however there’s an possibility of utilizing all-purpose. See the Notes on the finish of the recipe for specifics.
• Baking powder and baking soda: These assist the muffins rise properly.
• Clean peanut butter: I exploit natural-style creamy unsweetened peanut butter, normally a store-brand or Smucker’s Pure.
• Milk: I usually prepare dinner and bake with entire milk, however any nondairy milk would work right here, too.
• Applesauce: This provides taste, some sweetness, and moisture. I exploit retailer purchased unsweetened applesauce or selfmade applesauce. If you’re out of applesauce or don’t have entry to it, you should utilize mashed banana or Banana Puree.
• Sugar: I add slightly sugar, which when paired with the non-obligatory add-ins, gives good taste. (Or, in its place, you should utilize maple syrup.)
• Eggs: Massive eggs assist the batter to carry collectively properly and bake up with a young crumb.
• Vanilla extract: Vanilla enhances the flavour of the peanut butter, making the flavors much more scrumptious.
• Optionally available Add-Ins (select one or do a blended batch): Chocolate chips, finely diced strawberries, finely diced apple, white chocolate chips, blueberries, or diced banana. 

Step-by-Step Directions

Right here’s a have a look at how one can make these peanut butter muffins so you already know what to anticipate from the method. Scroll right down to the top of the put up for the complete info and quantities.

1. Stir the moist elements collectively in a medium bowl. Add the dry elements. Gently stir collectively.
2. Stir in your required add-in. (Or you possibly can plan so as to add it on prime of every if doing a blended batch.) Divide the batter amongst a greased muffin pan.
3. Press the add-ins into the batter if including a mixture to the batch.
4. Bake till agency to the contact and evenly golden brown across the edges.

TIP: To make these as mini muffins, cut back the baking time by about 4 minutes.

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Wilton Nonstick Muffin Pan

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Methods to Retailer

As soon as cooled, retailer Peanut Butter Muffins in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days.

Heat barely to serve from the fridge (they agency up a bit once they’re chilly so warming barely returns them to their softer texture) should you choose.

You may as well freeze the muffins in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Thaw at room temperature or in 15-second increments within the microwave.

Greatest Ideas for Success

• Use one add-in per batch of peanut butter muffins, or use 1 tablespoon of every to make a blended batch.
• Gluten-free: Substitute cup-for-cup all function gluten-free flour instead of the wheat flour.
• Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
• Cube up as wanted for youthful eaters.
• Prime with butter, nut butter, or jam as desired, or serve with diced fruit, a toddler smoothie, or one other simple meals.
• Sub almond butter or sunflower seed butter if desired to make nut-free peanut butter muffins.

I’d love to listen to your suggestions on this recipe, so please remark beneath to share and price!

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US CustomaryMetric

Optionally available Add-ins (select one)

• Preheat the oven to 375 levels F. Grease a 12-cup customary muffin pan with nonstick spray.
• In a medium bowl, stir collectively the flour, sugar, baking powder, and baking soda.

• In one other bowl, stir collectively the peanut butter, milk, applesauce, eggs, and vanilla.

• Gently stir the flour combination into the peanut butter combination to make a uniform batter.

• Add your required add-in. (You may as well add 1 tablespoon of any add-in to every muffin cup, to make a batch with a couple of totally different flavors. Or you possibly can bake them plain). Stir gently to mix.

• Divide batter among the many ready muffin tin, utilizing slightly over ¼ cup batter in every cup.

• Bake for 14-16 minutes, or till the sides are evenly golden brown and a cake tester inserted into the middle comes out clear. Take away from oven, then switch muffins to a wire rack to chill totally.

• As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. Heat barely to serve from the fridge (they agency up a bit once they’re chilly so warming barely returns them to their softer texture).
• You may as well freeze the muffins in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Thaw at room temperature or in 15 second increments within the microwave.
• Use one add-in per batch, or use 1 tablespoon per muffin to make a blended batch.
• To make mini muffins, cut back the baking time to about 10-12 minutes.
• Gluten-free: Substitute cup-for-cup gluten-free flour instead of the wheat flour.
• Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
• Nut-free: Use sunflower seed butter.
• You may make these with all-purpose flour. Chances are you’ll must bake for a further 2-4 minutes.
• Use mashed ripe banana instead of the applesauce if desired.
• Prime with butter, nut butter, or jam as desired.

Serving: 1muffin, Energy: 293kcal, Carbohydrates: 33g, Protein: 9g, Fats: 16g, Saturated Fats: 5g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 6g, Trans Fats: 0.003g, Ldl cholesterol: 33mg, Sodium: 175mg, Potassium: 276mg, Fiber: 3g, Sugar: 19g, Vitamin A: 100IU, Vitamin C: 17mg, Calcium: 75mg, Iron: 1mg

This put up was first printed August 2022.