Peanut Butter and Apple Streusel Muffins

Last month I was invited to be a part of the 2019 Peanut Tour in Dothan, Alabama. It was a really great trip and I was so inspired by the pride that the farmers have in their land, their product and their mission to feed people! And I also came home craving peanuts and peanut butter!

One of my favorite snacks is a good New York State apple, sliced with a big dollop of creamy peanut butter. That was the inspiration for this delicious muffin. It took a few tries to get the right balance of peanut and apple, and with the addition of a not-so-secret ingredient (powdered peanut butter!) I think I’ve created a winner! (Many thanks to my son and his college buddies and my husband and his work colleagues for being such good troopers and eating through all the test batches. Tough job I know!) This is my perfect north meets south treat and celebrates the proud agriculture of both regions.

The secret ingredient for bumping up the peanut flavor in these muffins is the powdered peanut butter! I used it both in the batter and in the streusel with great results. You can find it right alongside the regular jars of peanut butter or order it online.

My not-so-secret ingredient!

Peanut Butter and Apple Muffins with Peanut Streusel (Makes 1 dozen)

Ingredients:

Muffins

1 c. all purpose flour

1/2 c. powdered peanut butter

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup creamy peanut butter

1/4 cup butter, softened

1 cup NY State apple cider

2 eggs beaten

1 baseball sized NY State apple, peeled and diced small (use an apple with a little sweetness like Gala)

Streusel

3/4 cup salted roasted peanuts, roughly chopped

1 Tb. powdered peanut butter

1/3 cup all purpose flour

1/2 cup brown sugar

4 Tb. butter, melted

Preheat the oven to 375º and prepare a muffin tin with cooking spray or baking cups (I often spray the papers too to keep them from sticking to the muffins).

Combine the flour, powdered peanut butter, baking powder and salt in a medium bowl and set aside. In a small bowl, combine the milk and eggs. In your large mixing bowl, cream the butter and sugar, then add the creamy peanut butter. Add the dry ingredients in three additions, alternating with the eggs and milk. Mix until just combined, the batter may have some lumps. Fold in the apple chunks. Divide the batter between the muffin cups.

Combine all the ingredients for the streusel and divide evenly over the tops of the muffins. Gently using the palm of your hand, press the streusel into the top of the batter.

Bake for 13-18 minutes until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan and then using a small spatula, remove them from the tin and allow to cool on a rack (Don’t dump these beauties or a lot of the streusel will fall off!)

Enjoy!