Peanut Butter Cupcakes

You can cook muffins with almost any kind of nuts - the choice is always up to the culinary specialist. However, for me personally, peanut muffins were and remain the most fragrant, the recipe for which I will share with you today. The dough will contain not the peanuts themselves, but the finished pasta.

I told you how to make peanut butter at home last year. Of course, you can easily buy this tasty and satisfying product in the store, but the beauty of homemade food is that you yourself regulate the degree of grinding of the peanuts. For example, in this recipe for cupcakes, I would advise not to grind them into a homogeneous mass, but to make sure that the pieces of peanuts are noticeably felt.

Ingredients

• Wheat flour of the highest grade (280 grams)
• Peanut paste (200 grams)
• Sugar (200 grams)
• Butter (170 grams)
• Chicken eggs (3 pieces)
• Sour cream (100 grams)
• Baking powder (2 teaspoons)
• Vanilla sugar (1 teaspoon)
• Salt (0.25 teaspoon)

Directions

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 have 20 %), baking powder, vanilla sugar and a little salt to balance the taste. All peanut cake products should be at room temperature.
2. We immediately turn on the oven to warm up to 180 degrees. In a separate bowl, mix 280 grams of premium wheat flour with 2 teaspoons (without a slide, that is, under the knife) 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 - any quantity is obtained and is much cheaper than the store one.
3. In another bowl, in which we are going to knead the dough, put 170 grams of soft (take it out of the refrigerator in a few hours and leave it on the kitchen table) butter. Add 200 grams of granulated sugar and 1 teaspoon of vanilla sugar.
4. Beat thoroughly with a mixer (whisk attachment) at high speed for 4-5 minutes. Our goal is to achieve partial dissolution of sugar crystals and a more delicate texture of butter. Then, one by one, we introduce chicken eggs into the mass. We add the next one only after the previous one has well intervened.
5. The result should be a lush and airy egg-oil mass that keeps its shape perfectly. You shouldn't feel sugar crystals in it - just rub a drop between your fingers. Add 200 grams of peanut butter and 100 grams of sour cream.
6. Once again, beat everything well, achieving a homogeneous mass.
7. It remains to add the flour mixture from step 2 - with neat and quick movements, mix it into the air base using a spatula or a tablespoon.
8. If you make the dough smooth for a long time, the finished muffins will not be loose and fluffy, but will turn out to be dense and clogged. In other words, as soon as there are no flour islands left, the dough is ready.
9. We put it in portioned molds for about 2/3 of the volume. I have silicone ones, but I still slightly oiled them with vegetable oil, since they have been working for quite a long time and are not getting younger. Put the peanut muffins in a preheated oven and bake for about 20-25 minutes at 180 degrees on a medium level.
10. You can check the doneness of the peanut butter muffins with a wooden skewer or toothpick, which should come out completely dry from the dough. Just don't dry out the cupcakes, or they won't be as tender. Total amount of ingredients used makes 16 medium cupcakes
11. Mouth-watering peanut butter muffins are good either warm or completely chilled with milk, tea or coffee. They do not lose their freshness for a long time (I checked a couple of pieces - within 5 days they became softer in the bag), 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!