We again used our favorite combination of all-purpose flour and whole wheat pastry flour to keep the muffins light, yet give them a little more nutrition - but as always, you could just use all-purpose if needed. With just a half cup of sugar for the recipe, we felt that the muffins were just barely sweet enough - which was actually good for us, however if you like your muffins fairly sweet, I would suggest sprinkling some crunchy raw turbinado sugar before baking on top rather than adding more sugar to the batter.
You have options for the filling - once half of the batter is spooned into the muffin tins, you could add a dollop of strawberry, grape or raspberry jam (or whatever flavor you think would go well with peanut butter). We opted for raspberry simply because we already had half a jar open in the fridge (now if I had an open jar of Nutella it would be another story!). With a filling like this, I wouldn't suggest trying to tell doneness by a toothpick - just lightly press on the center and if the muffin top springs back, they are done!Even though the muffins have a strong peanut butter aroma, the flavor is actually quite mild. This allowed the hidden raspberry pocket to come through, yet not totally overtake the nutty flavor. I wouldn't call these muffins dense, but with the heavy peanut butter, they are not light as air either - pretty hearty and filling though!
The muffins look good Joe!
ReplyDeleteI made peanut butter muffins a couple weeks ago and my son and husband also liked it a lot. However, whenever I try PB muffins I find them to be a little crumbly (almost on the dry side, although they were kind of moist inside). Was your like that too?
We put chocolate chips on ours, ad my son wanted to try that instead of jam, and the flavors were actually quite good together. Just as you mentioned, with a nice pb aroma, but very subtle flavor.
Ana
I'd like to try this recipe using my favorite...black raspberry!
ReplyDeleteI rarely have much luck with peanut butter muffins--usually they turn out very dry and dense.
ReplyDeleteMind you these make me want to try making some again...
j
They're too cute. I wanted peanut butter too so I made Peanut butter CCC. I'll have to try these someday.
ReplyDeleteWeird - I made these, too (see post on my blog) last week and did what you did - substituted some of the flour for white whole wheat - and, like Ana, they were dry about 3-4 hours after they'd cooled. Any tips on making them moister?
ReplyDeleteHi, Joe. (BTW, Congrats on the Lasik!!!)
ReplyDeleteI made these muffins when I was living in Vancouver. I liked them, but they definitely needed more sugar, and I also used a heaping half cup of PB (which still didn't have enough PB flavor for me). I need to make these again soon because I did like them a lot...just with modifications. My ideal version of these muffins would definitely not be found in CL, though. :)
Ana - I froze these the same day, so I'm not sure if they would eventually become crumbly. They defrosted quite well in fact and were not dry!
ReplyDeleteJep - drool! Black raspberry sounds fantastic!
Jasmine - yes, the peanut butter is fairly heavy!
Helene - Thanks!
Cyndi - Did you make this exact same recipe? I didn't notice them drying out as I replied to Ana - I also used whole wheat pastry flour.
Mindy - yeah, the PB flavor could have certainly been boosted a bit!
Hi Joe!
ReplyDeleteI also froze mine right after they were cooled, and even when reheated they were sort of crumbly as we ate them.
Both my husband and son really enjoyed the flavors though!
But my son commented on the crumbly factor too. The second muffin he had he broke up in a little bowl and added milk to it. It was a "muffin mush", but it turned out reeeeeally yummy!!
Ana
Yum! My 3 boys helped me make these for breakfast this morning. I was going to take some pictures, but they ate them so quickly! They were delicious and have been added to our breakfast "rotation".
ReplyDeleteWe made them with homemade strawberry jam! Yum!
Ooh, I would really like to make these with Nutella...brilliant idea & thanks for posting!
ReplyDelete