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.