Peanut Butter Corn Muffins
These peanut butter corn muffins are a delightful blend of sweet and savory flavors, perfect for breakfast or a snack. Made with wholesome ingredients, they are moist and packed with protein.
This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6
Quick cooking notes
- Core ingredients include honey, peanut butter, cornmeal, salt.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 0.25 cup honey
- 0.5 cup peanut butter
- 1 cup cornmeal
- 0.5 tsp salt
- 2 tbsp baking powder
- 1 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 cup milk
- 1 large egg
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, mix together the peanut butter, milk, honey, egg, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 210
- Protein: 7 g
- Fat: 9 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.