Ingrédients pour Peanut Butter Corn Muffins
- Flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Eggs
- Milk
- Vegetable Oil
- Crunchy Peanut Butter
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Comment préparer Peanut Butter Corn Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ½ cup melted unsalted butter, 1 large egg, 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Add 1 tablespoon of crunchy peanut butter to the center of each muffin.
- Top each muffin with the remaining batter.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
8g
Fat
90g
Carbs
77g