Recipe Monday: Peanut Butter Streusel Muffins

Who loves peanut butter?? I do, I do! And so does the owner of our California bed and breakfast.  That’s right, folks, this is one of Susan’s favorite recipes.
For a special treat, fill the muffin tin halfway with batter and drop in a Hershey’s Kiss or a dollop of your favorite jam, then top with the remaining batter.  What a sweet surprise!
Peanut Butter Streusel Muffins
Peanut Butter Streusel
 ½ c. (packed) Light Brown Sugar
4 T. Flour
1/3 c. chunky or creamy Peanut Butter
3 T. Butter, melted
1/3 c. coarsely chopped roasted and salted peanuts
Muffin Batter
4 T. Butter, room temperature
½ c. Sugar
1 Egg
2/3 c. Sour Cream
1 t. Vanilla
1 c. Flour
½ t. Baking Powder
½ t. Baking Soda
Preheat oven to 375 degrees.  Make streusel first, by putting brown sugar, flour, peanut butter and butter in food processor.  Blend until smooth.  Fold in peanuts and set aside.  To make muffin batter, cream together butter and sugar.  Add the egg, sour cream and vanilla.  In separate bowl mix flour, baking powder and baking soda.  Add to wet mixture.  Blend until smooth.  Add 1/3 of streusel mixture to batter, mixing lightly so that it marbles throughout batter.  Liberally spray muffin tins with non-stick cooking spray or use paper muffin cups.  Fill cups 3/4 full and put a dollop of streusel mixture on top. Bake at 375 degrees for 20 minutes or until muffins are done.

2 thoughts on “Recipe Monday: Peanut Butter Streusel Muffins

  1. These are fantastic, and I'm preparing to make them again. I just can't remember the recipe's yield – how many does this make?

  2. So glad you're enjoying these muffins! I try to do some "quality control" from time to time to make sure they're good. 🙂 The recipe yields approximately 18 muffins.

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