Kids love PB, and they love muffins. So peanut butter muffins are a winning bet. The frosting on these muffins is made of cream cheese, but I decided to cover most of them with peanut butter, and my children liked those better. Another great idea could be to cover the muffins with jelly; and you will end with a PB&J muffin… Probably the must popular lunch in the US (don’t tell Jamie Olivier).
16 units4 tbsp. butter or margarine, softened 225 g brown sugar 115 g. of crunchy peanut butter 2 eggs, lightly beaten 1 tsp. vanilla extract 225 g of flour 2 tsp. baking powder 100 ml. milk
Line a multiple muffin pan with 16 paper cups. Preheat oven to 180 º C.
Put in a bowl the butter, sugar and peanut butter, and stir for 1 to 2 minutes until well blended. Gradually add eggs, beating well after each addition. Then add the vanilla essence.
In another bowl sift the flour and baking powder, with a large metal spoon; incorporate to the butter mixture alternating with spoonfuls of milk. Mix well.
Divide the batter among the molds. Bake the muffins 25 minutes or until risen and golden brown. Let cool on wire rack.
To make the frosting, place the cream cheese and butter in a large bowl, whisk until smooth. Add the sifted powdered sugar and mix well.
When the muffins are cool, spread the frosting.
If you prefer the peanut butter frosting, to make it easy to spread, heat the peanut butter in the microwave for 10 seconds before applying it to the muffins.