Whatever possessed Mr. Edson to mill roasted peanuts between sheets of heated metal is beyond me, but I’m certainly glad he did. Without him, we wouldn’t have peanut butter cookies, cakes, candies, muffins, pies…the list goes on.
This muffin recipe is very simple, yielding a subtle peanut butter flavor and smooth, moist texture. You could serve them with peanut butter (as I did in the photo above), but jelly, honey, or regular butter would also work well. The original recipe for these muffins called for brushing their tops with melted butter, then sprinkling them with cinnamon and sugar.
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 2 tablespoons butter, cold, cut into pieces
- 1 cup milk
- 2 eggs
Preheat oven to 400 degrees.
Line two muffin tins with paper liners; you will need 16.
In a large bowl, combine flour, sugar, baking powder, and salt.
Cut in peanut butter and butter until the mixture resembles coarse crumbs.
In a large measuring cup, combine milk and eggs and whisk together; add to crumb mixture and stir until just moistened; batter will be very lumpy.
Fill muffin cups about 3/4 full.
Bake for 15-17 minutes, until tops are just golden and a cake tester comes out clean.