P.S. I love Jif's creamy peanut butter.
It took a long time for me to decide which recipe to use. I googled peanut butter muffins but the results were quite different from what I wanted. For starters, there were many recipes for peanut butter banana muffins, peanut butter and honey muffins, healthy peanut butter muffins (no interest, thank you), but barely any for a plain peanut butter muffin. Of course, I took into consideration recipes like peanut butter chocolate chip muffins because I could just omit the chocolate chips. But even still, I couldn't find an appealing recipe.
And it did! I loved these peanut butter marshmallow-filled muffins to the core (note the marshmallow middle reference too). They were sufficiently peanut-buttery, fluffy, moist and the tops were scrumptiously crunchy. Plus, they had gooey marshmallow centres! Can you say perfect fluffernutter muffin?
You need these in your life. Please.
makes 20 mini-muffins
adapted from here
I made these muffins in shallow muffin tins to get more crunchy tops and less "stumps". Make sure you let the muffins get sufficiently browned or the tops won't be as crunchy! Turn the heat up to 400F for the last 2 or 3 minutes of baking time to achieve that if they've yet to achieve your desired coloration.
225g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
150g peanut butter
220g brown sugar
pinch of salt
1 tsp vanilla extract
marshmallows, halved if necessary
Preheat oven to 350F. Prepare mini muffin tins.
Whisk the flour, baking powder and baking soda together.
Cream the butter and peanut butter together until smooth. Add the brown sugar and salt and beat until lightened and fluffy. Add the vanilla extract and stir to incorporate. Add an egg and stir to incorporate fully before adding the next.
Add half the flour mixture and stir just until combined. Blend in the buttermilk. Stir in the rest of the flour mixture.
Halfway fill each muffin cup, press a marshmallow into the centre and cover with more batter. Bake for 12 to 13 minutes or until an inserted skewer comes out mostly clean, with just a few moist crumbs attached.
Cool in the muffin tin for about 5 minutes before unmolding onto a wire rack. Eat immediately.