Whole Wheat Peanut Butter Muffins

These muffins keep things simple and wholesome: 100% whole wheat, sweetened with molasses instead of refined sugar, and mixable in about five minutes flat.

The technique borrows from biscuit-making. You cut peanut butter and oil into the dry ingredients until the mixture looks like small grains, which distributes the fat for a tender, slightly crumbly muffin.

Then milk and molasses go in with a quick stir, just until combined. The recipe is firm on this: don’t beat it. Overmixing whole wheat batter develops the gluten and turns the muffins dense and tough.

Molasses brings more than sweetness. Its deep, slightly bitter, mineral-rich flavor pairs beautifully with the earthy whole wheat and nutty peanut butter.

These bake up hearty and not too sweet, the kind of muffin that’s as good with breakfast as it is tucked into a lunchbox.

Kitchen Tips

• Cut the peanut butter and oil in until the mix looks grainy, as the recipe says; this is what keeps the muffins tender.
• Stir the wet ingredients in just until combined; overmixing whole wheat batter makes tough muffins.
• Use whole wheat pastry flour, not regular whole wheat, for a lighter, more tender crumb.

Variations

• Swap the molasses for honey or maple syrup for a milder sweetness.
• Use any milk or plant milk, and natural peanut butter, to keep them dairy-free or vegan.
• Add a handful of raisins, chocolate chips, or chopped peanuts.