Raspberry Peanut Butter muffins are one of those recipes you can make easily with kids and for kids. These muffins are a yummy snack in between meals or a dessert after dinner, topped with vanilla ice cream. If raspberries aren’t your thing, substitute them with any other fruit. Some suggestions are blueberries, peaches, bananas or chopped skinned apples.
We love anything raspberry and peanut butter so we thought why not pair them together, and boy did it work well. These raspberry peanut butter muffins taste even better with the cinnamon streusel topping. These muffins are best served warm but can be stored for days in an air tight container and then warmed up in the microwave.
Raspberry Peanut Butter Muffins
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 cup peanut butter chips
- 2 cup raspberry (puree)
- 1 tsp vanilla extract
- ½ tsp baking soda
- 2 tsp baking powder
- ⅛ tsp ground cinnamon
- 2 eggs
- 1 stick of softened butter
- ½ cup milk
Streusel Topping
- 6 tbsp flour
- 2 ½ tbsp butter melted
- 1 tbsp sugar
- 1 tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
Instructions
- Stir flour, baking powder and baking soda in a medium bowl
- Put butter and sugar into a stand mixer and mix until fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract
- Add ½ of the flour mixture to the mixing bowl and the half the milk
- Add the rest of the milk and flour and mix until smooth
- Add the raspberries and peanut butter chips and fold with a spatula
- Line muffin pan with cupcake liners or spray each with non stick spray. Fill the cups almost to the top with the batter
- Add streusel topping (reciepe below) and bake for 20 minutes (or until browning) at 375°
Streusel Topping
- Add all the streusel topping ingredients to a bowl and mix together
- Add little bits of topping to each muffin BEFORE baking.
