Reviewed: Mar. 22, 2012

I used natural peanut butter and decreased the oil to 3 tablespoons to allow for the oilier texture of the peanut butter. They turned out great!

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Reviewer:

STARBUCKS-GIRL

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 3, 2012

YUM!

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Luv_2_Cook

Cooking Level: Expert

Reviewed: Feb. 6, 2012

I made these tonight after reading a lot of reviews first! I used Skippy Natural Creamy peanut butter, a full cup, and a full cup of milk, and only 1 1/2 cups of flour. Oh, and canola oil instead of vegetable oil. They are really delicious! I did half with mini chocolate chips and half without, and they are both good. I made 24 mini-muffins and three larger ones. A hit with everyone!

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Floobish

Reviewed: Jan. 10, 2012

I followed someone else's suggestion of 1 c milk, 1/3 c oil, 1 1/2 c flour (but used 1 c all purpose and 1/2 c 100% wheat) and they came out delicious.

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Jacqueline Browning

Reviewed: Jan. 8, 2012

My husband is a huge peanut butter fan so I had to make these. He really enjoyed them and they are just the right size for a quick little sugar fix :)

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Reviewer:

SarahMack

Reviewed: Dec. 21, 2011

THIS RECIPIE DID NOT TURN OUT FOR ME, DONT KNOW WHAT HAPPENED BUT MIX WAS IN A COOKIE CONSISTENCY

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Reviewer:

amandafire

Reviewed: Jul. 29, 2011

Love it! I used Skippy natural peanut butter spread with Honey creamy. So good and moist. Made it for baby shower, had couple people asking me for this recipe.

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Reviewer:

aslenofjuda

Reviewed: Apr. 15, 2011

Made the recipe as stated. I have to say it needs to be tweaked. I would definately say you need to use either a very high quality peanut butter or a sweet peanut butter because these were very bland. Next time I may try adding cinnamon. They were a little dry which may be due to overmixing needed because of the peanut butter. They were like a cookie on the outside and a muffin on the inside. 15 minutes baked them perfectly. I got 38 mini muffins from this recipe.

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mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Reviewed: Mar. 25, 2011

I took aajay's suggestions and upped the milk to a full cup, cutting the flour to a cup and a half and instead of increasing the oil, I added another egg. I'm low on brown sugar right now so I used a mixture of half brown/half white. Because I used this recipe as a base and wanted to go in a slightly different direction, I omitted the chocolate chips. When I made this, I wanted to make Peanut Butter and Jelly muffins, so I just added a little of the muffin batter to the muffin tin, spooned in some homemade strawberry jam, then covered the jam with a little more muffin batter. 350 degrees for 20 minutes. My husband thought these tasted like peanut butter cookies with jelly in the middle. HUGE hit with the kids. I think this would be great with smushed banana or applesauce in place of part of the oil/egg, if you're looking to lighten it up a bit or add more fiber. This was a hit in my house, that's for sure.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 20, 2011

I followed the suggestion of 1 cup milk, 1/3 cup oil, 1 1/2 cups flour, and also added white chocolate chips, which I thought were even better than having milk chocolate. Had the timer set for 12 minutes, but they were done after about ten, for mini muffins, and for large muffins 15 minutes, at 350 F. Delicious!

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