Crunchy Peanut Butter Muffins

Summary

Ingredients

For the dough:

• Oil or melted butter for the mold or paper liners
• 280 g flour
• 1 tablespoon baking powder
• 1 pinch (s) salt
• 120 g raw cane suar, dark brown, e.. muscovado
• 2 egg (s)
• 175 ml milk
• 6 tablespoon sunflower oil
• 175 g peanut butter, chunky

For covering:

• 50 g peanuts, unsalted, roasted
• 40 g cane suar (Demerara suar)

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Instructions

1. Preheat the oven to 200 ° C. Grease a 12-cavity muffin pan or line it with paper liners.
2. For the topping, finely chop the peanuts, mix with the Demerara sugar and set aside.
3. For the dough, sieve the flour, baking powder and salt into a large bowl. Mix in the dark brown sugar. Lightly whisk the eggs in a mixing bowl or bowl. Stir in milk, sunflower oil, and peanut butter. Make a well in the middle of the dry ingredients and pour the liquid ingredients into it. Mix only briefly, do not stir too vigorously.
4. Pour the dough into the prepared form with a spoon and sprinkle with the peanut topping. Bake in the preheated oven for about 20 minutes, until the muffins have risen and are golden brown and give out slightly at the touch of a finger.
5. Let the muffins cool in the tin for 5 minutes. Serve warm or remove from the tin and place on a wire rack to cool completely.