Best Peanut Butter Honey Muffins Recipes

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PEANUT BUTTER HONEY MUFFINS



Peanut Butter Honey Muffins image

This is a breakfast favorite in our house, as well as a take-to-school/work snack. Peanut butter and honey, it just doesn't get any better than this!

Provided by Mirj2338

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1 cup flour
1 cup whole wheat cereal, quick cooking
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/3 cup honey
1/4 cup vegetable oil
1/3 cup peanut butter, crunchy style
1 egg, beaten

Steps:

  • Combine first 4 ingredients in a large bowl.
  • Make a well in the center of the mixture.
  • Combine milk, honey, oil, peanut butter, and egg, add to dry ingredients, stirring just until moistened.
  • Spoon batter into greased muffin pans, filling two-thirds full.
  • Bake at 400°F for 20 to 25 minutes.

PEANUT BUTTER AND HONEY MUFFINS



Peanut Butter and Honey Muffins image

A clip out recipe from Cooking Light Magazine. This is one recipe I've not tried but need to clean out my recipe clip-out drawer so I'm putting it here for safe keeping.

Provided by HokiesMom

Categories     Quick Breads

Time 28m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup brown sugar, packed
2/3 cup honey
1/2 cup creamy peanut butter
1 1/2 cups low-fat milk
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons granulated sugar (for topping batter)

Steps:

  • Preheat oven to 400°F Coat 16 muffin cups with cooking spray.
  • Combine flour, whole wheat flour, baking soda and salt in a mixing bowl; make a well in the center of the flour mixture.
  • Combine brown sugar, honey and peanut butter in a separate bowl, stirring well with a whisk.
  • Add milk, egg whites, and egg to honey mixture and stir well.
  • Add wet ingredients to the flour mixture and stir just until moistened and incorporated (do not over-mix or muffins will be dry and crumbly).
  • Spoon batter into muffin cups. Sprinkle the 2 tbls. of granulated sugar evenly over the tops of the muffins.
  • Bake for 18 minutes or until muffins spring back when touched in the center.
  • Remove muffins from the pans immediately and place on a wire rack to cool.

Nutrition Facts : Calories 187.2, Fat 4.9, SaturatedFat 1.1, Cholesterol 12.8, Sodium 237.3, Carbohydrate 32.4, Fiber 1.6, Sugar 18.5, Protein 5.7

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