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Peanut Butter Cup Muffins Recipe
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Chunky peanut butter||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 Large (At Room Temperature)|
|Vanilla extract||2 Teaspoon|
|Peanut butter cups||12 Small (Bite Sized)|
Serving size: Complete recipe
Calories 3968 Calories from Fat 1744
% Daily Value*
Total Fat 203 g312%
Saturated Fat 39.9 g199.4%
Trans Fat 0 g
Cholesterol 445.8 mg148.6%
Sodium 3014.5 mg125.6%
Total Carbohydrates 463 g154.3%
Dietary Fiber 23.3 g93.3%
Sugars 215.3 g
Protein 96 g193%
Vitamin A 13.2% Vitamin C
Calcium 167.3% Iron 116.5%
*Based on a 2000 Calorie diet
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder and salt.
In another bowl whisk together the milk, peanut butter, oil, eggs and vanilla until combined.
Make a well in the center of the dry ingredients, add the milk mixture and stir just to combine.
Spoon a heaping tablespoon of the batter into each muffin cup.
Press a peanut butter cup into the center of the batter.
Spoon the remaining batter over the tops of the cups, making sure that the candies are completely covered.
Bake for 15 to 20 minutes until the tops are lightly browned and the muffins feel "set." Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.