The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 25, 2009
I don't know what I did in error but it must have been something. I followed to recipe to a T and they turned out nothing like I expected. The mix was not moist, but kind of dry. They didn't rise and they were very bland. There wasn't much PB taste to them at all. The next half of the batch I tweaked and added some vanilla, more sugar and more PB plus a little oil. These turned out better but not something I'd make again. Thanks for the recipe though and I'm glad others have better luck then I did.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 14, 2009
Not bad...not fabulous. They were a little bland, but I think the changes I made helped them. I added 3/4 t. of vanilla and an extra 2T. of brown sugar. I also used 1/2 white flour and 1/2 whole wheat flour. My kids liked them really well with peanut butter on top...or jelly, so I'm glad I tried the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 11, 2009
Each member of my family thought these muffins were very bland. I double-checked the recipe afterward to make sure that it really did only call for 1/2 cup of sugar. Although I did not expect the sweetness of a cupcake, they did not even have the sweetness of a muffin. I did use 3/4 cup peanut butter instead of 1/2 cup. I added a little vanilla like others sugguested but still "blah." I really liked the idea of these muffins so I may try again and add more sugar or brown sugar but I'll try a few other muffin recipes before giving this one another chance.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 29, 2009
Great recipe, I really liked cutting the butters into the dry ingredients and I think made it fluffier and lighter... I substituted 2c whole wheat flour, added 1/4c brown sugar, used 1c peanut butter, added 1 1/2 tsp vanilla, used water instead of milk, and covered with chocolate chips after in the tins and baked at 350 for 15 min... and they are perrrrfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 27, 2009
terrrrific
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 26, 2009
I have to agree with everyone, the method of cutting the peanut butter and cold butter really makes this good and interesting! I wanted to try the recipe as written to see how it was before I modified it. I have a sweet tooth, so my first instinct was yeah, it's not sweet enough. The peanut butter flavor is pretty light too. But overall, I think these were perfect muffins. Nice and light and fluffy! If I made it sweeter, I think it'd be a cupcake, not a muffin. As it was, it was perfect with a chai tea this morning! I think those peanut butter chips would be great in this, as would chocolate chips. If you add more sugar and make it a cupcake, add chocolate frosting! MMMmmm!
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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 21, 2009
I tried them with almond butter instead of peanut butter and made them Gluten Free and they were absolutely amazing. It's hard to get Gluten Free to be moist and this worked.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 25, 2009
It was very good for a morning breakfast at a sleepover and we carmalized some sugar on top for extra taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 22, 2009
WOW SOOOO GOOD! ONLY THING I DID DIFFERENT WAS ADD ALOT MORE PEANUT BUTTER!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 2, 2009
These muffins hit the spot. I used buttermilk instead of milk but other than that stuck to the recipe. My kids and I added a little jelly to them after they cooled. Scrumptious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 27, 2008
Nice light peanut butter flavor. I used canola oil in place of the butter and used Egg Beaters in place of the eggs. Will definitely make again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 17, 2008
These are so..................... gooooooood, i gave them four out of five because they were hard to get out. and you'll need some water or something to drink because they make you so thirsty. So be ready for some good stuff when you make these. P.S. if you really WANT peanut butter muffins than add 3/4 cup of peanut butter.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 18, 2008
Delish! I used buttermilk (only because I had some leftover), together with 1 tblsp of brown sugar (as suggested by others) and some chocolate chips. Very tasty and moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 17, 2008
These are very tasty; I didn't need butter or jelly for mine. I used splenda instead of sugar for the muffins and real sugar for the topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 31, 2008
Nice peanut butter flavor..I cut the top on 3 sides and lifted up the top, and add jam . Yummm!
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Cooking Level: Intermediate

Living In: Annville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 20, 2008
These were fantastic! Even my husband who doesn't like peanut butter at all really enjoyed them. And just a tip for anyone else feeling creative...for 6 of the muffins I filled the muffin cups half with batter then a dollop of Nutella and then more batter on top. It was like Peanut Butter Cup Muffins:)
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Cooking Level: Beginning

Home Town: Oakland, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 13, 2008
very good muffins. i added some vanilla, replaced half the white sugar with brown. and topped with raw sugar before baking. i served this with a mixture of strawberry jam and fluff. cause thats how we like are pb&j's
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Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 21, 2008
I'd never eaten peanut butter muffins before, but these came out delicious! I made them exactly according to the recipe, except I put a brown sugar mixture on top before baking instead of the melted butter and cinnamon because that seemed like too much trouble. They came out really delicious, and just the right texture. Will definitely make again, whenever I have extra peanut butter!
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Cooking Level: Beginning

Home Town: Micanopy, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: May 23, 2008
I´m pretty disapointed with this recipe. My muffins came out to be tasteless even with the bailey and the vanilla extract I added in the batch before placing the muffins in the oven.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 26, 2008
I loved these..adding 1/4 tsp. vanilla or butterscotch flavoring, 1 T. sugar to the 1/2 c. sugar, cut the butter to 2 T. and added 1/4 tsp.sugar to top before baking, skipping the melted butter & cinnamon/sugar after baking. Yummy!!!!!
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Cooking Level: Intermediate

Living In: Plover, Wisconsin, USA

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