Peanut Butter Cup Muffins
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Chunky peanut butter||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 Large (At Room Temperature)|
|Vanilla extract||2 Teaspoon|
|Peanut butter cups||12 Small (Bite Sized)|
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder and salt.
In another bowl whisk together the milk, peanut butter, oil, eggs and vanilla until combined.
Make a well in the center of the dry ingredients, add the milk mixture and stir just to combine.
Spoon a heaping tablespoon of the batter into each muffin cup.
Press a peanut butter cup into the center of the batter.
Spoon the remaining batter over the tops of the cups, making sure that the candies are completely covered.
Bake for 15 to 20 minutes until the tops are lightly browned and the muffins feel "set." Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.