Kitchen 101: Peanut Butter Puff Muffins
Monday, I took a trip to a grocery store to pick up some supplies for this week’s Kitchen 101. Initially, I planned a tasty, savory dish. But after stumbling past a box that read “Reese’s Muffin Mix,” everything changed.
If you know me, you know that I love to eat peanut butter. You would also know that I love to “eat” muffins. I said “eat” because they tend to simply disappear around me. When you put those two things together, you might as well clear my schedule for the night because things are going to get crumbly.
If you can’t find this particular muffin mix in your local store, add ½ cup of Reese’s peanut butter to a box of regular muffin or brownie mix. If you’re in a dorm, you can make these 1 at a time using a mug and a microwave.
Total time – 40 minutes
Serving size – 1 muffin
Servings – 12
Calories per serving – 359
Net carbs per serving – 33.4
Lasts – 7 days (fridge), 1 year (freezer)
Pro tip – Substitute vanilla ice for Reese’s Ice Cream
1 box Reese’s Puff Muffin Mix
¼ cup oil
¾ cup water
2 large eggs
4 tablespoons peanut butter
4 tablespoons Nutella
3 cups vanilla Ice cream
1. Preheat your oven to 450F
2. In a bowl, combine muffin mix, oil, water and eggs. Mix just until combined.
3. Divide pour into greased muffin/cupcake pan and sprinkle with streusel from muffin mix package.
4. Bake for 13-18 minutes.
5. While the muffins bake, combine the peanut butter and Nutella.
6. Cool for 5 minutes on the counter then place in the freezer to chill.
7. Once cooled, slice open the muffins horizontally. Spread the Nutella/peanut butter mixture over the bottom half of each muffin.
8. On top of the Nutella spread mixture, add your ice cream. Top off with the second muffin half.
9. You can freeze them to save for later or eat them now.