So you’ve probably heard that peanut butter is a cheap protein. You’ve probably even eaten your fair share of it. But let’s be real here. If you have to choke down one more PB&J, you’re gonna snap. I have been there.
So today, I bring you a delightful and happy change from PB&J sammishes:
Peanut Butter Muffins with Walnuts!
Hold up, Momma. Walnuts aren’t cheap. Yeah, I know. They are actually 1000% optional. And I’ve included some other variations in the recipe notes. But if you happen to have some lingering in your fridge, desperately needing to be used up before they go bad, this is a tasty way to use them up. Not that I have walnuts that migrated to the back of the fridge and got lost for over a year. Nope! Not in Momma’s kitchen. >_> Ahem.
6
servings5
minutes25
minutesIngredients
1/2 cup peanut butter
1/2 cup milk
1/3 cup sugar
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup walnuts, chopped
Directions
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners, or spray with nonstick cooking spray.
- Mix wet ingredients (peanut butter, milk, egg, sugar and vanilla) until well combined.
- Add in dry ingredients, except walnuts, and mix until just combined. Do not overmix, or the muffins will be rocks.
- Gently fold in chopped walnuts.
- Divide batter evenly between cups. Using an ice cream scoop helps with portioning and attaining pretty dome tops.
- Bake for 25-30 minutes, until golden brown. Let rest in pan for 5 minutes then gently remove to cool on a rack. Enjoy warm or cooled.
Notes
- Recipe can be doubled to fill a standard 12-cup muffin pan.
- Muffins are sweet but not overly so. Sugar can be reduced to ¼ cup if too sweet for personal preference.
- Sugar acts as a wet ingredient in the baking process, add it in with the wet ingredients. Honey, molasses, or maple syrup can be substituted for a different flavor.
- Chocolate chips could be substituted for walnuts for a nice and tasty changeup.
- If a more cake-like muffin is desired, add another egg and 1/4 cup of milk. These changes will spread out the batter and produce 8 muffins instead.
- For a fun treat, fill muffin cups halfway with batter, add a dollop of your favorite jam or jelly in the center, then top with remaining batter. Bake as instructed.
- 1 teaspoon of cinnamon or pumpkin pie spice can be added for a pleasant variety.
Believe it or not, peanut butter is on my Top 30 Best Budget Groceries list! Pick up your FREE copy of my guide and see what other bargain foods are there to be transformed into delicious goodness!
