Peanut Butter Muffins - cooking recipe

Ingredients

nonstick cooking spray or paper baking cup
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/3 cup graham cracker crumbs
1 tablespoon baking powder
1/4 teaspoon salt (optional)
3/4 cup creamy peanut butter
2/3 cup sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg white, at room temperature
2 teaspoons vanilla extract
1/2 cup milk, plus
1 tablespoon milk

Preparation

Place rack in center of oven and preheat to 400 degrees F.
Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
Beat in the egg, then the egg white, and finally the vanilla until smooth.
Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.