Peanut Butter Cup Banana Muffins
You know how they say if at first you don’t succeed, try and try again until you’ve found the perfect recipe for Peanut Butter Cup Banana Muffins? It’s something along those lines, I think. About 5 months ago I found a Peanut Butter Banana Muffin recipe mixed in with my Grandmother’s recipes and, being a huge fan of that combo, wanted to give them a try. The batter was delicious but the recipe said to bake at 450 degrees for 30 minutes. I thought this was excessive. I baked at 375 for 20 minutes and those puppies were basically charcoal. So I safely tucked the recipe away to try again the next time I had overripe bananas.
It turns out I tucked that recipe away so safely that I can’t for the life of me find it. But then I became obsessed with Peanut Butter and Banana muffins. I tried making them using our basic honey banana bread recipe but subbing the honey for peanut butter. The result was muffins so dry you could hardly swallow them. I’ll spare you the rest of the details, but Anne and I both tweaked the recipe until we made these Peanut Butter Cup Banana Muffins.
Maybe someday I’ll stumble upon the original recipe with the delicious batter and adjust the baking time and temp. But until then, we are loving these Peanut Butter Cup Banana Muffins. We hope you do too!
A sweet twist on classic banana muffins. This recipe is simple, but packs more of a punch than the classic!
- 1/2 c butter softened
- 3/4 c honey
- 2 eggs
- 1 c mashed ripe banana
- 2 c all purpose flour
- 1 t baking soda
- 1/4 t salt
- 1 c chopped Peanut Butter Cups, divided
Beat butter with an electric mixer at medium speed in a large bowl. Add honey and beat well. Add eggs, one at a time, beating after each egg. Add bananas and mix well.
Combine flour, soda, and salt in another bowl. Stir in 1/2 c chopped peanut butter cups. Add dry mixture to creamed mixture, stirring until dry ingredients are moistened.
Spoon batter into a muffin tin. Top each muffin with a few pieces of chopped peanut butter cup. Bake at 350 for 13-15 min or until a toothpick comes out clean. Be sure to pull the muffins out as soon as they are finished or they will dry out quickly. Remove from the muffin tin immediately and allow to cool on a cooling rack.