We may be allowed to have candy for breakfast, but not breakfast for dinner. So, even though we made these this afternoon, because they’re in the “Breakfast” section of the cookbook, we’re saving them for tomorrow morning, and the next morning, and the morning after that, etc. It takes two people a while to eat an entire batch of mini muffins one at a time, but we’re not complaining.

Peanut Butter Mini Muffins

1/3 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 large egg
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups mini M&M’s, divided
Chocolate Glaze – 2 ounces semi-sweet chocolate (or 1/3 cup chocolate chips) and 1 tablespoon butter melted together

The cast of characters

Lightly grease 36 mini muffin cups or line with paper. Cream together peanut butter, butter and sugars, then beat in egg. Mix in buttermilk, oil and vanilla. Combine flour, baking powder, baking soda and salt in another bowl, then blend into creamed mixture. Divide batter evenly among prepared muffin cups. Sprinkle with 3/4 cup of the M&M’s. Bake at 350° for 15-17 minutes. Cool completely on wire racks. Drizzle glaze over muffins, then decorate with remaining 1/2 cup of the M&M’s. 113 calories each.

 

Note: Personally, I think 1 1/4 cups of M&M’s was a bit of overkill. They kept falling off. I think it would be better to just sprinkle on what looks good on the batter and call it good. Then you can actually see the drizzled glaze. Of course, no one really needs candy in their muffins, so you could totally omit the M&M’s, or you can use it as an excuse to eat candy for breakfast and make sure every last one sticks to a muffin. Your choice!