Ingredients

yields 15 muffins

　　

Muffins

2 cups all-purpose flour

　　4 teaspoons baking powder

　　2 teaspoons cinnamon

　　3/4 teaspoon salt

　　1/4 cup peanut butter (crunchy or smooth)

　　1/4 cup peanut oil

　　3/4 cup packed light brown sugar

　　1 very ripe banana, mashed

　　3/4 cup milk

　　1 egg

　　

Topping

1/2 teaspoon cinnamon

　　1/4 cup packed light brown sugar

　　2 tablespoons butter

　　1 cup unsalted roasted peanuts, chopped

　　

Step 1

Preheat the oven to 400 degrees. For the muffins, stir the flour with the baking powder, cinnamon, and salt until well blended; set aside. In a separate bowl, beat the peanut butter with the peanut oil, sugar, and banana. Add in the milk and egg and beat until smooth. Pour this mixture into the center of the dry ingredients and stir with a large spoon until just moistened. Line 2 1/2-inch muffin tins with paper or foil liners and fill the cups two-thirds full with batter.

　　

Step 2

For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside. Sprinkle the topping evenly over each batter-filled cup.

　　

Step 3

Bake for 18 to 20 minutes, or until the muffins spring back if lightly pressed in their centers.

　　Paula Deen's Kitchen Classics