Description
These hearty peanut butter muffins feature a gooey caramelized banana swirl in the center, creating a rich and flavorful breakfast or snack that is family-friendly and easy to prepare.
Ingredients
- For the Caramelized Banana Swirl:
- 2 medium ripe bananas (about 240g), mashed
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- For the Peanut Butter Muffin Batter:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup milk (whole milk recommended)
- 1/3 cup vegetable oil
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- For the Optional Garnish:
- 1 tablespoon powdered sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prep Pan: Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
- Prepare Banana Swirl: In a medium non-stick skillet over medium heat, melt the butter. Add the mashed bananas, brown sugar, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and caramelizes. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, vegetable oil, peanut butter, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until no dry streaks of flour remain. Avoid overmixing; a few lumps are fine.
- Assemble Muffins: Spoon half of the batter evenly into the 12 muffin cups. Dollop spoonfuls of the cooled banana swirl mixture over the batter in each cup. Spoon the remaining batter over the swirl to cover it completely.
- Swirl and Bake: Using a knife or skewer, gently swirl the banana mixture into the batter in each muffin cup. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until golden brown and a toothpick comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. For garnish, dust with the optional powdered sugar and cinnamon mixture before serving.
Notes
To achieve high, rounded tops, use the two-stage baking method as directed (high initial heat, then low heat). Avoid overmixing the batter; fold ingredients gently until just combined. For best results, ensure eggs and milk are at room temperature. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg