Step 1
The recipe for these simple and delicious muffins includes the following ingredients: peanut butter, sugar, premium wheat flour, butter (at least 72% fat), medium-sized chicken eggs (45-50 grams each), medium-fat sour cream (I used 20%), baking powder, vanilla sugar and a little salt to balance the taste. All ingredients for peanut muffins should be at room temperature.
Step 2
Immediately turn on the oven to warm up at 180 degrees. In a separate bowl, mix 280 grams of premium wheat flour with 2 teaspoons (without a slide, that is, under the knife) of baking powder and a quarter teaspoon of fine salt. Sift the dry mixture through a sieve (preferably twice). Baking powder can be made for future use at home — the recipe is here — you can get any amount and it costs much less than store-bought.
Step 3
In another bowl in which we are going to knead the dough, put 170 grams of soft (take it out of the refrigerator a few hours before and leave it on the kitchen counter) butter. Add 200 grams of granulated sugar and 1 teaspoon of vanilla sugar.
Step 4
Beat thoroughly using a mixer (whisk attachment) at high speed for 4-5 minutes. Our task is to achieve partial dissolution of sugar crystals and a more delicate texture of butter. Then add chicken eggs one by one into the mixture. We add the next one only after the previous one has thoroughly intervened.
Step 5
The result should be a fluffy and airy egg-butter mass that holds its shape perfectly. You shouldn't feel any sugar crystals in it — just rub a drop between your fingers. Add 200 grams of peanut butter and 100 grams of sour cream.
Step 6
Once again, beat everything thoroughly, achieving homogeneity of the mass.
Step 7
All that remains is to add the flour mixture from step 2 — gently and quickly mix it into the airy base using a spatula or tablespoon.
Step 8
If you take a long time to achieve smoothness of the dough, the finished muffins will not be loose and fluffy, but will turn out dense and stuffed. In other words, as soon as there are no flour islands left, the dough is ready.
Step 9
Place it in portioned molds to fill approximately 2/3 of the volume. I have silicone ones, but I still lightly lubricated them with vegetable oil, since they have been working for quite a long time and are not getting any younger. Place the peanut muffins in the preheated oven and bake for about 20-25 minutes at 180 degrees on medium level.
Step 10
Peanut butter muffins can be checked for doneness by using a wooden skewer or toothpick to ensure the dough comes out completely dry. Just be careful not to overcook the cupcakes, otherwise they won't be as tender. In total, the specified amount of ingredients used makes 16 medium-sized muffins. I baked everything at the same time (in a silicone mold and individual portion molds, as in this recipe).
Step 11
Delicious peanut butter muffins are good either warm or completely cooled with milk, tea or coffee. They do not lose their freshness for quite a long time (I tested a couple of them — within 5 days in the bag they only became softer), and over time they become even more aromatic. Galenka, thank you very much for this delicious order from our entire family. Friends, cook for your health and bon appetit!
