Peanut Butter-Cranberry Muffins Recipe

Name: Peanut Butter-Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/2 cup packed brown sugar; 1 Tbsp. Magic Baking Powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 egg; 1 cup Kraft Smooth Peanut Butter; 1/4 cup oil; 1 cup milk; 1/2 cup dried cranberries, divided; 2 Tbsp. toasted pepitas

Servings: persons

1 cup flour
1/2 cup packed brown sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup Kraft Smooth Peanut Butter
1/4 cup oil
1 cup milk
1/2 cup dried cranberries, divided
2 Tbsp. toasted pepitas

1
Heat oven to 400 degrees F.
2
Combine first 5 ingredients; set aside.
3
Whisk egg, peanut butter and oil in large bowl until blended.
4
Gradually add milk, mixing well after each addition.
5
Add flour mixture; stir just until moistened.
6
Stir in 1/3 cup cranberries.
7
Spoon into 12 muffin pan cups sprayed with cooking spray; top with remaining cranberries and pepitas.
8
Bake 15 min.
9
or until toothpick inserted in centres come out clean.
10
Cool in pan 5 min.
11
Remove to wire rack; cool completely.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 1/2 cup packed brown sugar, 1 Tbsp. Magic Baking Powder, 1/2 tsp. baking soda, and more.

Yes, Peanut Butter-Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter-Cranberry Muffins

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