Peanut Butter Cup Muffins

Who doesn’t like peanut butter cups?  Well I made them into muffin form!  I slightly tweaked my recipe for double chocolate donuts for these Peanut Butter Cup Muffins.  These came out super good!  This would make a yummy breakfast for on the go.  There is also a good amount of protein in each muffin.  I made jumbo muffins for the photo, but you can also use standard muffins.

Peanut Butter Cup Muffins - My Whole Food Life

These muffins are vegan and gluten free.  Great for on the go!  I hope you enjoy them as much as we did.

Peanut Butter Cup Muffins

Yields 6 jumbo or 12 standard muffins

Peanut Butter Cup Muffins

A peanut butter cup in muffin form! Vegan and gluten free!

10 minPrep Time

12 minCook Time

22 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in a bowl .
  3. Mix wet in another bowl .
  4. Add wet to dry and mix until combined. If the batter looks a little dry, you can add more milk.
  5. Line muffin pans with liners. I use silicone liners and do not need to oil them. If you use paper liners, they will need to be greased to prevent sticking.
  6. Put a little batter into the bottom of each muffin cup.
  7. Using a small cookie scoop , scoop a little peanut butter onto the top the batter in each cup.
  8. Fill the remainder of each cup with more batter until all the muffin cups are filled.
  9. Bake in the oven for about 10-12 minutes.
  10. Let the muffins cool completely before removing them from the pans.

Notes

Keep these stored in the fridge or freezer. They should last a couple weeks in the fridge and 6 months in the freezer. Enjoy!

7.6.2
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http://mywholefoodlife.com/2015/06/10/peanut-butter-cup-muffins/

Peanut Butter Cup Muffins Steps

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23 thoughts on “Peanut Butter Cup Muffins

    1. Thank you! I'm sorry, I don't. However, my recipes can be uploaded to My Fitness Pal for a rough estimate. :)
  1. Hi Melissa. Do you think you can use sorghum flour with this? I am not sure how to interchange this flour. Thanks
  2. The timing of this recipe was perfect! I got your e-mail the same morning that I was going to make muffins for our next day outing. Since we all LOVE peanut butter combined with chocolate, it was a no brainer. Yum! These muffins were wonderful! Thank you so much for sharing this recipe. It is a keeper!
  3. I'm wondering what kind of peanut butter you used, because it looks as though you added something to it. It's thick and It doesn't look like jiff or skippy and not real peanut butter because it's runnier.
  4. Is there any kind of substitute for the applesauce? I don't have a problem with it but I just don't have any on hand and wanted to make them now without having to run to the store. :)
  5. Would I be able to substitute pure, unsweetened, brick chocolate for the cocoa powder? (My husband brought home 5 pounds from Cusco, Peru, and I don't know how to use it. He was told it has to be "cooked" first.) Thanks for any advice.

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