Keefer's Hawaiian Peanut Butter Muffins
Keefer's Hawaiian Peanut Butter Muffins recipe
Yield
16 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | cup |
coconut
shredded, optional |
*
|
| ¾ | cup |
pecans
chopped, or almonds, walnuts |
|
| 6 | tablespoons |
butter
softened |
|
| 6 | tablespoons |
peanut butter
creamy |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 3 | each |
bananas
ripe, mashed |
|
| 1 | tablespoon |
amaretto liqueur
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 177 | ml |
coconut
shredded, optional |
*
|
| 177 | ml |
pecans
chopped, or almonds, walnuts |
|
| 9E+1 | ml |
butter
softened |
|
| 9E+1 | ml |
peanut butter
creamy |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 3 | each |
bananas
ripe, mashed |
|
| 15 | ml |
amaretto liqueur
|
|
Directions
Preheat oven to 400℉ (200℃).
Spray regular-size muffin pans with nonstick cooking spray.
In a medium bowl, stir together the flour, salt, baking powder, baking soda, coconut if using and nuts.
Set aside.
Using an electric mixer, beat the butter and peanut butter until light and fluffy.
Add the brown sugar and continue beating until well-combined.
Add the eggs, one at a time, scraping the sides of the bowl after each addition.
Stir in the bananas and Amaretto.
Gently stir the flour mixture into the peanut butter mixture just until blended.
Fill the prepared muffin pans two-thirds full.
Sprinkle more nuts if needed.
Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove from oven.
Let muffins cool in pan about 5 minutes before removing to wire rack.
