Recipes and Cooking Peanut Butter-Streusel Muffins 4.5 (4) Keep these all-around popular muffins on hand for midmorning snacks, lunch boxes, and homemade gifts. For a hint of crunch, opt for chunky peanut butter rather than creamy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 22 mins Cool Time: 5 mins Total Time: 57 mins Yield: 12 muffins Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour ¾ cup packed brown sugar 3 tablespoon butter 2 tablespoon peanut butter ¼ cup chopped peanuts ¼ cup miniature semisweet chocolate pieces ¼ cup peanut butter ½ cup milk 1 egg 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¼ cup miniature semisweet chocolate pieces Directions Preheat oven to 375°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside. For streusel topping, in a small bowl stir together 1/4 cup of the flour and 1/4 cup of the brown sugar. Using a pastry blender, cut in 1 tablespoon of the butter and the 2 tablespoons peanut butter until mixture resembles coarse crumbs. Stir in peanuts and 1/4 cup chocolate pieces. Set aside. In a large bowl combine the remaining 2 tablespoons butter and 1/4 cup peanut butter. Beat with an electric mixer on medium to high speed about 30 seconds or until combined. Add about 1/2 cup of the remaining flour, the remaining 1/2 cup brown sugar, half of the milk, the egg, baking powder, baking soda, and salt. Beat on low speed until combined, scraping sides of bowl constantly. Add the remaining flour and the remaining milk. Beat on low to medium speed just until combined. Stir in 1/4 cup chocolate pieces. Spoon batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake for 22 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Make-Ahead Directions: Prepare and bake as directed; cool completely. Layer muffins between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months. To serve, preheat oven to 350°F. Wrap muffins in foil. Bake for 20 to 25 minutes or until warm. Rate it Print Nutrition Facts (per serving) 255 Calories 12g Fat 33g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 255 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 26mg 9% Sodium 191mg 8% Total Carbohydrate 33g 12% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.