Olde Jericho Tavern Peanut Butter Cup Muffins


  • 1 1/2 cups chocolate wafer crumbs
  • 2 Tbsp plus 1/2 cup granulated sugar, divided
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup peanut butter


In a bowl, combine crumbs and 2 Tbsp sugar. Stir in butter; set aside.

In another bowl, combine the flour, baking powder, salt and remaining sugar.

whisk together egg, milk and oil; stir into dry ingredients just until moistened.

Place peanut butter in a microwave-safe bowl. Cover and microwave on HIGH for 20 to 30 seconds or until softened. Fold into batter.

Press about 1 Tbsp reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400°s; F for 15 to 18 minutes or until a wooden pick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Makes 1 dozen

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