They're okay-I used skim milk.
- Carbohydrate 47.2561229841947 g
- Cholesterol 28.9927083473034 mg
- Fat 6.61183550295158 g
- Fiber 2.2692658533412 g
- Protein 4.82702635934909 g
- Saturated Fat 3.1577889224263 g
- Serving Size 1 1 Serving (90g)
- Sodium 1134.35889388122 mg
- Sugar 44.9868571308535 g
- Trans Fat 0.528063439937127 g
- Calories 255 calories
Step-by-step
- Grease and flour 12 muffin cups or line them with paper baking liners.
- Beat together peanut butter, brown sugar, butter and egg in a mixing bowl until pale in color. Gradually beat in milk and vanilla.
- Stir together flours, oats, baking powder, salt and nutmeg in a separate bowl. Add to peanut butter mixture and stir until just combined. Spoon batter into prepared muffin cups.
- Bake muffins at 350 degrees F until tops are firm to touch, 25 to 30 minutes. Cool on rack before removing muffins from tins. Makes 12 muffins.
Overmixing muffin batter activates the gluten in the flour, producing dense, rubbery textures rather than tender crumbs. Controlling physical agitation ensures a light final structure. Incorporating dry components into wet components requires a gentle folding motion until just combined.
- Use standard rolled oats rather than instant varieties; instant oats absorb moisture too rapidly and lead to a gummy interior crumb.
- Beat the softened butter, brown sugar, peanut butter, and egg until the mixture turns pale and aerated, which creates micro-pockets for the chemical leavener to expand.
- Set the oven temperature to 350 degrees F and bake until the tops spring back when pressed lightly, typically taking 25 to 30 minutes.
- Standard 12-cup muffin tins work best, but parchment paper squares can substitute for paper baking liners if none are available.
Allow the baked goods to cool completely on a wire rack before extraction. Proper cooling lets residual steam escape and sets the structure.
