Peanut butter muffins from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 38) by King Arthur Flour

  • buttermilk
  • heavy cream
  • Show all ingredients...
  • Serves : 12 muffins

  • EYB Comments

    See recipe for glazed variation. Can substitute whole wheat flour or white whole wheat flour for whole wheat pastry flour, dark brown sugar for light brown sugar, and smooth peanut butter for crunchy peanut butter.

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Notes about this recipe

  • Eat Your Books

    See recipe for glazed variation. Can substitute whole wheat flour or white whole wheat flour for whole wheat pastry flour, dark brown sugar for light brown sugar, and smooth peanut butter for crunchy peanut butter.

  • jenmacgregor18 on November 21, 2019

    Update on these- the first time I made them, they came out dry. Then I actually read some of the instruction at the front of the book. **With the whole wheat flours, the batters need to rest for 20-30 minutes before baking to allow the starch to absorb the liquid.** All subsequent batches were moist and tender.

  • twoyolks on December 13, 2016

    This muffins have a strong peanut butter flavor. However, they were a bit dry and the whole wheat flavor and texture was just a little bit too strong. I did use the chocolate chips which contrasted with the peanut butter well.

  • jenmacgregor18 on January 22, 2015

    excellent. I either go with the chocolate chips or with the Peanut Butter frosting. PB masks the bitterness of the whole wheat. so it's a good one for picky eaters.

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