Categories: Desserts
Ingredients
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup creamy peanut butter
- 1 cup whole milk
- 1/2 cup packed light brown sugar
- 6 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 2 large eggs
- 3/4 cup honey-roasted peanuts, finely chopped
- 1 cup strawberry or grape jelly or jam
Directions
-
Preheat the oven to 350. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
-
Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes on the pan, then remove to a rack to cool completely.
-
Using a melon baller or tsp, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45-60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
-
Spoon 1 heaping tbsp jelly or jam into the hole in each muffin. Let set 5 minutes.