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Now that school’s back in session, we’ve been looking for new recipes for quick breakfasts, lunches, and dinner sides. Muffins are one of our favorites, because they’re portable and delicious. This peanut butter muffin recipe is new to us, but so delicious. It’s a great way to get a peanut butter fix without eating it by the spoonful out of the jar, and I’ve snuck enough healthy things into them that they’re not glorified cookies in a muffin tin. 😅
2 cups flour (I did one all-purpose, one whole wheat)
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil (vegetable or canola)
3/4 cup brown sugar
1/2 cup creamy peanut butter (I’d steer away from the natural varieties for this recipe)
2 eggs
2 teaspoons vanilla
1/2 cup milk
1/2 cup sour cream
1 cup chocolate chips
1 Tablespoon ground flax seed (optional)
1 Tablespoon wheat bran (optional)
Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin liners. In a large bowl whisk together the flour, baking powder and salt, and the flax and bran if you’re using them. In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth. Turn the mixer down to low speed and slowly incorporate the milk and sour cream.
Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips. 
Spoon the batter into the prepared muffin pan, filling each to the top of the paper. Bake for 16-18 minutes, or until an inserted toothpick comes out free of batter. Be careful not to overbake, which will result in dry muffins. Store in a cool, dry space, in an airtight container.



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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