If you’re a peanut butter fan, then you’ll enjoy these moist Buttermilk Peanut Butter Muffins!
It is a beautiful day outside!! The sun is shining and the temperature is around 60 degrees. I’m so excited about this weather, and am definitely planning to get outside and take advantage of it! I love the outdoors, especially this time of year. The crisp air gives me energy and makes me feel like I can accomplish something amazing! (Like…picking up the thousand branches in the yard that fell down after all the windy days this past weekend.) Haha.
Today is also the last day of October! I can’t believe it; each year seems to go faster than the one before. When I was a kid, one year seemed to drag on forever and the last two months before Christmas would slow down even more. I remember having a calendar next to my bed where I would mark off the days until Christmas. Now I feel like the months go by so quickly that I’m being dragged behind them, flapping in the breeze of “things I still need to get done but haven’t yet”.
Speaking of “things I need to get done”, the house is due for some cleaning today. I’ve got a big to-do list, so I’d better get after it!
Before I sign off to go tackle my list, how about some muffins? Yes, I’m posting ANOTHER muffin recipe. I think I need to expand my breakfast food section a little bit. It is largely dominated by muffin and pancake recipes right now.
These muffins are for anyone who loves peanut butter. I put almost a cup of peanut butter into the recipe plus some buttermilk, and that makes the muffins moist and delicious. 🙂
Enjoy the recipe!
Buttermilk Peanut Butter Muffins
- 2 3/4 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup Sucanat (whole cane sugar)
- 1/3 cup pure maple syrup
- 3/4 cup peanut butter
- 3 eggs
- 1 1/2 cups buttermilk
Preheat oven to 375 degrees Fahrenheit. Grease or line 2 dozen muffin cups and set aside.
In a large bowl, stir together flour, baking powder, baking soda, and salt. In a medium sized bowl, cream Sucanat, maple syrup, and peanut butter together until well mixed. Mix in eggs until blended. Add wet ingredients to dry, alternating with buttermilk, just until mixed.
Fill muffin cups 3/4ths full. Bake for 15-19 minutes or until muffins are turning golden around the edges. Let cool in pans for 5 minutes and then remove to cool completely on wire racks.
~K in the Kitchen