Peanut Butter Muffins

pb muffinsHappy Canada Day! Today, I’d like to celebrate Canadian Marcellus Gilmore Edson, pioneer of modern peanut butter, as I consider him to be a genius on par with Albert Einstein and John Nash.

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.





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