Monthly Muffins: September
The January/February 2018 issue of Food Network Magazine included such a fun feature: a muffin for every month of the year!
Confession: I am not a fan of peanut butter.
Confession correction: I am a fan of peanut butter itself, but I am not a fan of peanut butter IN things.
Peanut butter cookies? No, thank you.
Peanut butter smoothie/milkshake/protein shake? NO, thank you.
But! These muffins miiiiiiiight have softened my anti-PB heart a bit. The muffins themselves are not overly peanut buttery, in fact the combo of whole wheat and all-purpose flour makes them way more bread-y than peanut buttery.
The muffins get dipped in melted peanut butter, then chopped peanuts, so the vast majority of peanut butteriness is coming from actual peanuts and peanut butter!
They’re not overly sweet, either. Most of the sweetness comes from the jam/jelly filling.
What results is pb&j muffins that taste like an actual pb&j sandwich. But in a muffin. And even I approve of that situation.
This recipe says it should yield 12 muffins. It does not. I ended up with 21 muffins. But, since you are going to be dipping the tops of these in peanut butter after they bake, you will want them a tiny bit bigger and mine turned out.
I would recommend dividing the batter between 18 or 19 muffin cups.
No need to adjust how much dipping peanut butter or chopped peanuts you’ll need, you’ll have plenty of both for all of the muffins!
Peanut Butter and Jelly Muffins, Food Network Magazine January/February 2018.
