These Peanut Butter Crumb Muffins are easy to make and completely addictive!
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These muffins were, to be perfectly honest, born of a craving. I just woke up one morning, totally in the mood for something homemade. The issue was…I was feeling lazy and totally didn’t want to make anything complicated.
Here’s an important lesson for you guys. When you want something homemade and you’re feeling lazy, you should be turning to muffins. As a general rule, muffins are super easy to make. And as an extra bonus, muffins are generally made from pretty basic ingredients. Because let’s be honest here. If you’re too lazy to bake anything fancy, chances are, you don’t feel like schlepping to the store either.
Enter these Peanut Butter Crumb Muffins. They are some serious peanut buttery perfection, and they’re so easy to make. No mixer. No fancy ingredients. (Except maybe peanut butter chips, but you can totally use chocolate chips instead.)
So. Keep these in your freezer, in individual bags. Pull one out every night and treat yo’self for breakfast. You can also bake these in mini muffin size (do I hear shalach manos?) – they’ll need about half the time of full sized muffins. Anyway, enjoy. I know we sure did.
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- ½ cup creamy peanut butter
- ½ cup oil
- ¾ cup dark brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon vanilla extract
- 1 cup milk or soy milk
- 2 cups flour
- ½ cup flour
- ¼ cup sugar
- ½ cup peanut butter chips (I used Best Select brand) or chocolate chips
- ¼ cup creamy peanut butter
- 1 Tablespoon oil
- Preheat oven to 350. Line a standard muffin pan with paper liners and set aside.
- In a medium mixing bowl, whisk together peanut butter, oil, sugar and eggs until creamy and smooth.
- Add baking powder, baking soda, salt, vanilla and whisk until combined.
- Add soy milk and whisk to combine.
- Switch from a whisk to a sturdy spoon and mix in the flour. Stir until a smooth batter is formed.
- Spoon mixture into prepared muffin pans, filling each about ¾ full. Set aside.
- Mix all ingredients in a small bowl and stir (I used my fingers!) until crumbs form. Spread crumbs over prepared muffins.
- Bake for about 20 minutes, until the tops are set.
- Enjoy.
- Muffins freeze well in an airtight container.
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These sound delicious! Would I be able to use light brown sugar instead of dark?
Looks great
I have your book and notice all ur recipes require milk or soy milk
Can I substitute with water
No, water will make your baked goods lack flavor and richness. You can use a different kind of non-dairy milk instead, such as almond milk or rice milk.
I love trying different recipes for muffins and I must say this just became one of my favorites. I love it!
looks delicious!!! can i subsitute with white whole wheat flour? part or all?
We replaced the peanut butter with lotus butter. They were delicious!!
I have used your cappuccino muffin recipe a few times, and today will try the peanut butter muffin recipe to send to Israeli soldiers for Shabbat in the context of “chamal metukim”. The muffins are easy to package and delicious. They are delivered to the front lines. The soldiers are always grateful. Many thanks for sharing your recipes!
This is an amazing recipe, my kids love it and cant get enough, when i ask my daughter who is 6 what we are baking this week, she says peanut butter muffins….