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Method Prep:20min › Cook:40min › Ready in:1hr
For the muffins: Heat oven to 190 C / Gas 5.
Melt the butter and peanut butter in a saucepan over a low heat. Whilst they melt sift the flour and baking powder into a large bowl, lightly beat in the sugar. In another bowl combine the milk, egg, melted butter and peanut butter.
Make a well in the bowl of dry ingredients (flour, sugar) and add the wet ones (milk, egg, butter). Mix until flour is moistened. The mixture will be a bit lumpy; you don't need it to be smooth. Divide the batter in to 12 cases.
Bake for 30-40 minutes, until golden on top. Once cooked, take out and allow to cool.
For the Icing: Cream the 100g peanut butter and icing sugar in a bowl, add the honey and vanilla essence, beat in enough milk to make it smooth and spreadable. Frost your muffins. Enjoy!
I'd ice these properly . . . time constraints made them look a little dodgy.
They taste a little plain, need to have more sweetness I feel. Like other reviews had to add a little more milk just before putting into cases. Wonder what this recipe would be like if baked as biscuits? - 12 Feb 2013
I made these muffins for my Boyfriends Birthday as he loves Peanut butter. I added a little extra milk to the mixture as it was too doughy and also a bit of golden syrup to make it more moist when cooked. They came out amazing. Once they cooled down i thought they needed something to sweeten them up so i made a banana, baileys and Creme Fraiche sauce for the top. It worked really well and just brought out the peanut taste in the muffin! Love them! - 05 Jul 2011