First published: July 6, 2011 in RecipesLast Updated: July 11, 2011 7:26 am Tough to read? Print this! Email This
It`s strawberry season! I thought about making something different using this wonderful fruit and it crossed my mind that I could come up with a recipe, using peanut butter and strawberries. That would possibly create a muffin that would taste just like a peanut butter and jelly sandwich. So – I got to work and here is the result – and trust me – these muffins are awesome!
Here are the ingredients and Step-by-Step recipe directions with pictures – that will make it easier for you to follow:
Before I list the ingredients, I would like to give you a little tip: It makes it much easier and much more enjoyable to prepare what you are making, if you get all the ingredients ready first – all measured up in appropriate size containers like cups and small bowls. Then all you have to do is follow the recipe and you will not have to be looking for things as you are preparing your batter. You may wonder - why mess up additional dishes, but trust me – I have been cooking and baking using this method for a lot of years and it honestly makes the experience a whole lot easier. After all – that is what dishwashers are for!
Please note: I am listing 2 cups of flour here, but check your batter for consistency – it should drop of a spoon in slow, large chunks – not run. The consistency will change depending on the condition of your strawberries – the softer ones will let out more juice and thin out the batter.
- 2 cups of flour
- ½ cup of sugar
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ½ – ¾ cup of peanut butter (I used smooth peanut butter but you can use chunky)
- ¼ cup of butter
- 1 cup of milk
- 2 beaten eggs
- 1-1/2 to 2 cups of cut up strawberries
Mix dry ingredients together
Add peanut butter and butter and cut them into the dry ingredients with pastry knife or two butter knives, until the mixture resembles coarse oatmeal
Add beaten eggs and milk, stir gently until mixed together and then add chopped up strawberries (I cut mine into pieces about quarter to half an inch big)
Gently fold your strawberries into the batter – this is what your batter should look like:
Place paper muffin cups into your baking pan and fill to the top with prepared batter ( I like large muffins so I always fill the cups to the top)
Sprinkle top of muffin batter with either white or vanilla sugar and bake at 375F until golden brown and firm – about 20 minutes.