How To make Peanut Butter Cup Muffins

Homemade Peanut Butter Cups Recipe (With a Pro-Tip for Melting Chocolate!)

These are the BEST copycat version of Reese's Peanut Butter Cups.
They are simple to make and using this method for melting chocolate will change the way you melt chocolate forever! SO simple!

Full Recipe:

Recipe:
1/2 cup peanut butter
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
12 ounces chocolate chips (this is about 2 cups of chocolate chips)
1 tablespoon coconut oil optional

INSTRUCTIONS
Line a muffin tin with silicone liners or paper liners.
In a mixing bowl, beat together the peanut butter, powdered sugar, and salt together until well combined.
Melt the chocolate in the microwave for 30 second intervals until melted or melt chocolate using the slow cooker method (preferred method--see below). Add in melted coconut oil, if using, to melted chocolate and stir until well distributed.
Using a small cookie scoop, place 1/2 tablespoon melted chocolate in each liner. Swirl the chocolate to cover the bottom of the muffin liner.
Place muffin tin in fridge or freezer for 5 minutes for chocolate to harden.
Once the bottom layer of the peanut butter cup has hardened, remove from fridge/freezer. Take about 1/2 tablespoon to 1 tablespoon peanut butter and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Place the peanut butter in the center of the chocolate base.
Place 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer. Use a spoon to spread evenly.
Place the peanut butter cups back in the fridge/freezer for 5-10 minutes to harden.
Remove from silcone liners and serve or store in the refrigerator for up to 4 days (if they last that long.)
Melting Chocolate in Slow Cooker
Place chocolate in heat safe glass jar.
Place jar in slow cooker and then carefully pour water into slow cooker until the water line reaches halfway up the jars. Be cautious not to get any water into the jar of chocolate.
Turn slow cooker on high, do NOT put lid on the slow cooker, and in about 30 minutes your chocolate will be perfectly melted (no need to stir while chocolate melts). Check on chocolate after 20 minutes, as all slow cookers vary in temperature.

HIGH PROTEIN Peanut Butter Muffins - no flour, no sugar #sugarfree #highprotein #ketorecipes

These flourless keto peanut butter muffins are packed with protein to fuel you through your healthy day. An easy recipe that makes a fabulous on-the-go keto breakfast.

Ingredients
1 cup peanut butter (creamy, no sugar added)
1 tablespoon coconut oil or butter
½ cup Swerve Brown See notes
1 teaspoon vanilla extract
3 large eggs
½ cup collagen protein powder
2 teaspoon baking powder
¼ teaspoon salt
⅓ cup sugar-free chocolate chips

See the full recipe at:

PEANUT BUTTER MUFFINS | Quick And Easy Peanut Butter Muffin Recipe

This is a Quick And Easy Peanut Butter Muffin Recipe.

Ingredients:
1/3 cup butter, softened
1/2 cup sugar
3 medium eggs
3 tbs peanut butter
1 tsp vanilla extract
3/4 cup cake flour
1/8 tsp fine salt
2 tsp baking powder
coarsely chopped peanuts

#PeanutButterMuffins
#QuickAndEasyPeanutButterMuffinRecipe
#PinoyRecipe

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Music Title: BUBINGA
Artist: Quincas Moreira
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How to Make Peanut Butter Chocolate Chip Muffins

A simple recipe for moist, soft peanut butter muffins (loaded with chocolate chips!).

RECIPE:

Ingredients
1 1/4 cups creamy peanut butter 250g
1/2 cup granulated sugar 100g
1/2 cup light brown sugar firmly packed (100g)
1/2 cup vegetable or canola oil 118ml
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk 236ml¹
2 cups all-purpose flour 250g
1 Tablespoon baking powder
1 teaspoon salt
2 cups semisweet or milk chocolate chips 340g, I used semisweet because that’s what I had on hand, but milk chocolate goes best with peanut butter!
Additional granulated sugar for sprinkling on top optional

Recommended Equipment
Mixing bowls (Affiliate Link):
Digital Scale (Affiliate Link):

Instructions
00:00 Introduction
00:18 Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
00:23 Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
01:54 In a separate bowl, whisk together flour, baking powder, and salt.
02:12 Gently combine wet and dry ingredients with spatula.
02:40 Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
03:09 Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled).
04:03 Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.

Notes
¹You may substitute whole milk for the buttermilk in this recipe without making any other changes. I prefer the buttermilk because it makes the muffins slightly more moist and more flavorful.
Store muffins in an airtight container at room temperature for up to 2 days

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my fav healthy banana oat peanut butter bars #healthyrecipes #healthysnacks #shorts

1 RIPE banana
1 cup oats
2 scoops collagen/ or 1 scoop protein powder (or just add more oats)
1/4 cup peanut butter
1 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla
pinch of salt
chocolate chips

350F for 16 mins in a loaf pan (20-22 mins if you double the recipe)

I Made A Peanut Butter Muffin In 2 Minutes.. ????????

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