Best 14 Peanut Butter Pound Cake Muffins Recipes

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Peanut butter and chocolate are a classic flavor combination that can be found in many desserts, including the popular peanut butter pound cake. By combining these two flavors in a muffin form, you can create a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With a moist and tender crumb, a peanut butter swirl, and a rich chocolate glaze, these muffins are sure to satisfy your sweet tooth. Whether you are a seasoned baker or a beginner in the kitchen, this recipe will provide you with step-by-step instructions on how to make these delectable muffins in the comfort of your own home.

Here are our top 14 tried and tested recipes!

AUNT B'S PEANUT BUTTER MUFFINS



Aunt B's Peanut Butter Muffins image

These peanut butter muffins are delicious.

Provided by Jessica Jolley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¾ cup rolled oats
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
¼ cup peanut butter
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g

PEANUT BUTTER POUND CAKE



Peanut Butter Pound Cake image

Nutty pound cake with a crunchy topping.

Provided by KOHKI730

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 cups white sugar
1 ¼ cups butter, softened
6 eggs
1 teaspoon vanilla extract
½ cup creamy peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup finely chopped peanuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
  • Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
  • Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g

PEANUT BUTTER POUND CAKE MUFFINS



Peanut Butter Pound Cake Muffins image

Yummy and easy peanut butter pound cake muffins! Even the kids will love them with chocolate chips!

Provided by Megan Mawson

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 30m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package pound cake mix
2 eggs
½ cup mashed ripe bananas, or to taste
¼ cup peanut butter
¼ cup butter, softened
¼ cup chocolate chips, or to taste
2 teaspoons vanilla extract
1 teaspoon ground cinnamon, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  • Combine pound cake mix, eggs, bananas, peanut butter, butter, chocolate chips, vanilla extract, and cinnamon in a bowl; pour into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 30.7 g, Cholesterol 62.4 mg, Fat 17 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 6.2 g, Sodium 207.1 mg, Sugar 20.5 g

PEANUT BUTTER POUND CAKE



Peanut Butter Pound Cake image

Make and share this Peanut Butter Pound Cake recipe from Food.com.

Provided by spatchcock

Categories     Dessert

Time 1h25m

Yield 1 tube cake, 16 serving(s)

Number Of Ingredients 9

1 1/4 cups butter, softened
2 cups sugar
6 eggs
1 teaspoon vanilla
1/2 cup peanut butter
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped peanuts (optional)

Steps:

  • Cream butter and sugar until light.
  • Beat in eggs, one at a time, beating well after each.
  • Add vanilla, beat in peanut butter slowly.
  • Sift flour with baking powder and salt.
  • Stir into butter mixture, a little at a time, until well blended.
  • Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
  • Cool in pan on rack 10 minutes before removing to rack to cool completely.
  • If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

PEANUT BUTTER-CARAMEL POUND CAKE



Peanut Butter-Caramel Pound Cake image

Provided by Giada De Laurentiis

Time 2h34m

Yield 8 to 10 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/2 cup heavy cream
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
3 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
  • In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

PEANUT BUTTER MUFFINS



Peanut Butter Muffins image

Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."

Provided by mersaydees

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 14

nonstick cooking spray or paper baking cup
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/3 cup graham cracker crumbs
1 tablespoon baking powder
1/4 teaspoon salt (optional)
3/4 cup creamy peanut butter
2/3 cup sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg white, at room temperature
2 teaspoons vanilla extract
1/2 cup milk, plus
1 tablespoon milk

Steps:

  • Place rack in center of oven and preheat to 400 degrees F.
  • Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
  • Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
  • Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
  • Beat in the egg, then the egg white, and finally the vanilla until smooth.
  • Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
  • Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
  • Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
  • Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
  • Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
  • They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.

PEANUT BUTTER SURPRISE MUFFINS



Peanut Butter Surprise Muffins image

Reese's Peanut Butter Cups are the hidden surprise in these fun little muffins from Joan Dobry of Hardy, Arkansas. "They are wonderful warm from the oven, when the chocolaty surprise is smooth and creamy," she says. "And just about everyone loves the combination of chocolate and peanut butter."

Provided by Taste of Home

Time 40m

Yield 6 muffins.

Number Of Ingredients 9

3/4 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/3 cup milk
1/4 cup creamy peanut butter
1 tablespoon butter, softened
6 miniature peanut butter cups

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg and milk. Stir into dry ingredients just until moistened. Combine peanut butter and butter; fold into batter. , Fill greased or paper-lined muffin cups one-fourth full; place a peanut butter cup in each. Cover with remaining batter. Bake at 400° for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 226 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein.

PEANUT BUTTER MUFFIN



Peanut Butter Muffin image

Kids of all ages will love these delicious peanutty treats from Ann Janis of Tucson, Arizona. Topped with your favorite jelly, the pretty muffins are sure to bring back sweet childhood memories.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter
3 tablespoons cold butter, divided
2 eggs
1 cup milk
Cinnamon-sugar
Jelly, optional

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.

PEANUT BUTTER BANANA MUFFINS



Peanut Butter Banana Muffins image

If you like peanut butter and banana together, these muffins are for you.

Provided by ADDO

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 28m

Yield 12

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup quick cooking oats
⅓ cup packed brown sugar
1 tablespoon baking powder
1 cup milk
½ cup peanut butter
½ cup mashed ripe banana
1 egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons packed brown sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
  • In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
  • Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g

POUND CAKE CUPCAKES



Pound Cake Cupcakes image

An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!

Provided by BrandyA

Categories     Desserts     Cakes     Pound Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 9

½ cup unsalted butter, softened
½ (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 (8 ounce) carton sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
  • Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.3 g, Cholesterol 50.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 77.9 mg, Sugar 16.8 g

PEANUT BUTTER OAT MUFFINS



Peanut Butter Oat Muffins image

"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1-1/4 cups milk
1/2 cup chopped peanuts
Whipped topping and additional peanuts, optional

Steps:

  • In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.

Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 247mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

JELLY-FILLED POUND CAKE CUPCAKES WITH PEANUT BUTTER FROSTING



Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting image

A dessert spin on the peanut butter & jelly sandwich--moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;)

Provided by JamesDeansGirl

Categories     Dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 11

1 package yellow cake mix
1 cup sour cream
3 eggs
1/3 cup butter, melted (5 1/3 Tbsp.)
1/4 cup milk
1 cup jelly or 1 cup jam, your favorite flavor
1 cup butter, softened
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 (16 ounce) box powdered sugar
chocolate chips or Reese's pieces, for garnish

Steps:

  • MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
  • Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
  • Increase mixer speed to medium; beat 2 minutes more.
  • Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
  • With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
  • Use the knife to slip out the cake scraps; trim the pointed ends.
  • Spoon the jelly into a large zip-lock bag; snip 1 corner.
  • Pipe the jelly into each cupcake hole; replace cut out centers.
  • MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
  • Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
  • Spread each cupcake with frosting; garnish as desired.

Nutrition Facts : Calories 372.3, Fat 19.7, SaturatedFat 9.7, Cholesterol 61.3, Sodium 295.7, Carbohydrate 47.4, Fiber 0.7, Sugar 36.1, Protein 3.8

PEANUT BUTTER MINI MUFFINS



Peanut Butter Mini Muffins image

These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear. -Connie Barz, San Antonio, Texas

Provided by Taste of Home

Time 25m

Yield 4 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup 2% milk
2/3 cup chunky peanut butter
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 110mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

POPPY SEED POUND CAKE MUFFINS



Poppy Seed Pound Cake Muffins image

I found this recipe in a cookbook published in our area. It's so good that I haven't done a single thing to change the original instructions!

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter, softened
2 large eggs
1 cup plain yogurt
1 teaspoon vanilla extract

Steps:

  • In small bowl, stir together flour, poppy seeds, salt and baking soda. In large bowl, cream sugar and butter. Beat in eggs one at a time. Add yogurt and vanilla extract; mix well. Stir in flour mixture until dry ingredients are moistened. Spoon batter into greased muffin tins. , Bake at 400° for 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire rack for 5 minutes before removing from pan.

Nutrition Facts : Calories 237 calories, Fat 10g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 222mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use smooth peanut butter for a creamy texture and better blending.
  • Cream the butter and sugar together until light and fluffy to incorporate air and create a tender crumb.
  • Gradually add the eggs one at a time to prevent the batter from curdling.
  • Do not overmix the batter as it can result in a tough muffin.
  • Fill the muffin cups only 2/3 full to allow for rising during baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Peanut butter pound cake muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. With their moist and tender crumb, rich peanut butter flavor, and sweet glaze, these muffins are sure to be a hit with everyone. Whether you are a fan of peanut butter or just looking for a new muffin recipe to try, these peanut butter pound cake muffins are definitely worth a try.

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