Peanut Butter Muffins
These peanut butter muffins are moist and flavorful, combining hearty oatmeal with rich peanut butter. Perfect for breakfast or snacks, appealing to peanut lovers and quick-bite enthusiasts.
Ingredients
Instructions
- Mix oatmeal and milk; let stand for 5 minutes.
- Sift flour, baking powder, salt, and sugar into the oatmeal mixture.
- Add peanut butter, shortening, and beaten egg; stir until just moistened.
- Fill greased muffin pan 2/3 full with batter.
- Bake in a preheated 400°F oven for 25 minutes.
Tips & Substitutions
For added texture, consider folding in chopped nuts or chocolate chips to the batter. If you don't have shortening, you can substitute it with unsalted butter. Use whole wheat flour for a healthier option, or try almond flour for a gluten-free version. These muffins can be made ahead of time and freeze well, making them a perfect grab-and-go breakfast for busy mornings. For a flavor twist, try adding a pinch of cinnamon.
Serving Suggestions
These peanut butter muffins make a great breakfast on their own but are even better with a spread of additional peanut butter or your favorite jam. Serve them alongside fresh fruit for a well-rounded meal or pair with a glass of milk or coffee. For a delightful dessert, enjoy them with a scoop of vanilla ice cream or try them with the Banana Cake With Peanut Butter Frosting for a sweet treat.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag; they can last up to three months. To reheat, simply microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-7 minutes. This keeps them moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Muffins contains roughly 143 calories, with 3g protein, 24g carbohydrates, and 5g fat. It is a good source of iron (14% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 825mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of nut butter instead of peanut butter?
Yes, you can substitute peanut butter with almond butter or sunflower seed butter for a different flavor. Keep in mind that different nut butters may alter the taste slightly, but they will still result in delicious muffins. Just ensure that the consistency is similar to peanut butter for the best results.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs attached, they are ready. If the toothpick has wet batter on it, bake for an additional 2-3 minutes and check again. Overbaking can lead to dry muffins, so keep an eye on them.
Can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce. Use a plant-based milk alternative, and replace the shortening with coconut oil or a vegan butter substitute. These changes will keep the muffins moist while accommodating a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).