Peanut Butter Banana Muffins
Deliciously moist and fluffy peanut butter banana bread muffins are the perfect treat to wake up to. Warm with some butter or strawberry jam, milk or coffee you can’t go wrong with these!
I love these muffins! They are big, fluffy and remind me so much of banana bread but better! The peanut butter and crunchy peanuts on top are the perfect addition to the banana flavor and make these my new favorite muffins. I recently got Paula Deen’s southern baking cookbook and already want to make everything in it! These stood out to me, so they are the first recipe I decided to make and they did not disappoint. You guys will absolutely love these muffins.
How to make peanut butter banana bread muffins
This recipe is just like any banana bread recipe just with the addition of creamy peanut butter and chopped peanuts. You will whisk together your dry ingredients first. Then you will whisk together the peanut butter and melted butter until smooth. The rest of the ingredients will get whisked in next. (Tip for room temperature eggs: if you forget to take them out of the fridge, simply put the eggs in a cup filled with warm water. Let them sit for 10 minutes and the temperature of the eggs will rise).
Once the batter is complete, fill the muffin cups, top with the peanuts and bake for approximately 25 minutes or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool or enjoy them hot with a spread of butter or jam. Store in an air tight container on the counter for up to three days.
How to use parchment paper as muffin liner
Instead of using traditional cupcake liners, I used brown parchment paper for a more natural and rustic look. It’s a very easy tip to make your muffins look better! Just take a sheet of brown parchment paper and cut into smaller rectangles or squares and place them in the muffin cups. Scoop your batter into the middle of the parchment paper and the batter will weigh down the paper. It wont look perfect, but once it bakes the muffins will fill into the parchment paper. Some sides will be longer than others, but this just makes it easier to pull out your muffins!
So, I hope you guys give this recipe a try soon the next time you need something delicious to bake! Happy Sunday!
Peanut Butter Banana Bread Muffins
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup creamy peanut butter
1 1/2 cups mashed ripe bananas
1 cup packed light brown sugar
1/3 cup sour cream
2 eggs, room temperature
1 tsp vanilla
1/4 cup chopped peanuts
Preheat oven to 325 degrees and line 15 muffin cups with parchment paper, liners or spray with oil.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl whisk together the melted butter and peanut butter until smooth. Add in the bananas, brown sugar, sour cream, eggs and vanilla, whisking until combined. Fold the dry ingredients into the wet until just combined. Divide the batter among the muffin cups, filling 3/4 of the way full. Top with the chopped peanuts.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and let the muffins cool on a wire cooling rack.
