Peanut Butter Cup Muffins
- Yield: 5 muffins
Ingredients
- 1 cup almond flour
- ¼ cup oat flour
- 2 Tbsp. cocoa flour, sifted
- 1/2 Tbsp. coconut flour
- 2 tsp. baking powder
- 1/4 tsp. cinnamon
- pinch salt
- 2 tsp. apple cider vinegar
- ~1/2 cup almond milk (see recipe), plus more for topping
- 2 Tbsp. coconut oil, melted
- 1 Tbsp. peanut butter, plus more for the center and topping
- ¼ cup applesauce
- splash pure vanilla extract
- 3 Tbsp. pure maple syrup, plus more for topping
Instructions
- Preheat the oven to 425 degrees F. Spray/grease/line 5 muffin tin cups and set aside.
- Add almond flour, oat flour, cocoa powder, coconut flour, baking powder, cinnamon, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour.
- Add apple cider vinegar to a ½ cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
- To your melted coconut oil, add peanut butter, applesauce, vanilla, and maple syrup and mix well to combine. Add “buttermilk,” and mix well to combine.
- Add liquids to your dry ingredients and mix well until combined. The batter will be thick and fluffy, but fairly wet.
- Fill 5 muffin cups half way with batter. Add a heaping ¼ tsp. dollop of peanut butter on top, and then fill to the top of the muffin tin with the remaining batter.
- Bake for 5 minutes at 425 degrees F. WITHOUT OPENING THE OVEN DOOR, lower the oven temperature to 375 degrees F, and bake for an additional 18-20 minutes, or until a toothpick inserted into the middle comes out clean. This method gives these muffins optimum rising power.
- Remove from oven and allow to sit in the muffin tin for 10 minutes. Remove muffins and place on a cooling rack to continue cooling. Muffins will sink in the middle; that’s OK.
- While your muffins are cooling, make your topping: Add a couple tablespoons of peanut butter to a small bowl. Add almond milk to thin until it’s at a frosting consistency. Add maple syrup to sweeten, if desired.*
- Spoon dollops of your peanut butter topping onto the muffins right before serving.
Notes
*Mark and I like rich desserts, rather than super sweet. We really liked the topping without the maple syrup, but I definitely won’t judge if you want to sweeten it up a bit!
Find it online: https://www.fooduzzi.com/2015/12/peanut-butter-cup-muffins/