Peanut and nut muffins
When I make muffins with nuts and peanuts, I usually prepare them in the morning when the kitchen is still quiet. They don’t require any special equipment, and I’ve never had any unpleasant surprises. It’s the kind of recipe I can whip up on the fly without paying too much attention to every detail, yet the result is always fluffy and delicious. The ingredients are simple, and the process is quick, leaving minimal cleanup afterward.
Quick Info
Total time: about 35-40 minutes
Preparation time: 10 minutes
Baking time: 20-25 minutes
Servings: 10-12 muffins, depending on the molds
Difficulty: easy
Recipe type: dessert, snack, breakfast
Ingredients
125 g soft butter
125 g sugar
125 g flour
2 eggs
1 teaspoon baking powder
half a teaspoon baking soda
2 packets of vanilla sugar or 2 teaspoons vanilla extract
2 tablespoons milk
nuts and peanuts (to taste; I add as much as fits without overflowing)
sour cherries and white chocolate for decoration (optional)
Instructions
1. Preheat the oven to 180°C so it’s ready when you finish the batter. I use a muffin tray with liners, or if I don’t have any, I grease the molds with a little butter.
2. In a large bowl, add the soft butter and sugar. Mix well with a mixer until the sugar is incorporated and the butter becomes creamy.
3. Add the eggs one at a time, mixing after each addition. The mixture will start to gain volume and a light color.
4. To the mixture, add the vanilla, milk, and then the flour mixed with the baking powder and baking soda. Make sure there are no lumps. Don’t overmix, just enough to combine.
5. Finally, add the nuts and peanuts. I chop them, but not too finely, so you can feel the texture in the muffins. Gently fold in with a spatula.
6. Divide the batter into the molds, filling each about three-quarters full, as they will rise while baking. If there are any leftover nuts or peanuts, sprinkle them on top.
7. Place the tray in the middle of the oven and let them bake for about 20-25 minutes until they turn a light golden color. After 20 minutes, I check with a toothpick: if it comes out clean, I take the tray out.
8. Let them cool in the tray for a few minutes, then transfer them to a wire rack. Once they are completely cool, I decorate them with melted white chocolate and sour cherries from cherry liqueur if I feel like making them more festive. Sometimes I leave them plain.
Why I make this recipe often
I can adapt it on the fly and it works with whatever I have on hand: peanuts, walnuts, hazelnuts. They come together quickly and don’t require any special techniques. The muffins keep well for a day or two and are great with coffee or as a snack on the go.
Tips and Variations
Tips
Use butter at room temperature for a fine texture.
Don’t overmix after adding the flour—otherwise, they will turn out dense.
If you don’t have a mixer, you can use a whisk, just be prepared to put in a little extra effort.
Substitutions
You can replace the peanuts with other nuts or seeds.
Milk can be substituted with a plant-based alternative if needed.
Vanilla sugar can be replaced with vanilla extract.
Variations
Instead of sour cherries and white chocolate, you can use any dried fruits, raisins, or even leave them plain.
Sometimes I add a few chocolate chips to the batter when I want something sweeter.
They can be made without any toppings and will still taste great.
Serving Ideas
Muffins are perfect for breakfast or as a dessert alongside coffee.
They are easy to take on the go, won’t spill, and don’t crumble easily.
For decoration, the sour cherries from cherry liqueur add an interesting flavor, but canned fruit or jam also work well.
Frequently Asked Questions
Can I use only nuts, without peanuts?
Yes, you can use any combination of nuts, hazelnuts, or pistachios, depending on what you have on hand.
What if I don’t have vanilla packets?
You can use a teaspoon of vanilla extract or omit it if you don’t mind the lack of flavor.
How full should I fill the molds?
I recommend not filling them all the way to the top; three-quarters full is sufficient, as the muffins rise quite a bit while baking.
What should I do if I don’t have muffin liners?
Simply grease the molds with butter to prevent sticking.
How do I know when they are done?
I use a toothpick—if it comes out clean from the center of a muffin, they are ready.
Nutritional Values
Approximately, one muffin (out of 12) contains about 180-200 kcal. Macros are roughly: 9 g fat, 23 g carbohydrates, 3 g protein. Values may vary, especially depending on the quantity and type of nuts or peanuts used and any toppings.
Storage and Reheating
Muffins should be stored covered at room temperature for up to two days. After that, they start to dry out. I don’t recommend reheating them in the oven, as they can dry out even more, but if necessary, a few seconds in the microwave can help soften them. Don’t store them in the fridge, as the texture will change. They can be frozen, but they lose some of their tenderness after thawing.
Ingredients: Ingredients: 125 g soft butter, 125 g sugar, 125 g flour, 2 eggs, 1 teaspoon baking powder, half a teaspoon baking soda, 2 packets of vanilla, 2 tablespoons of milk, nuts and peanuts to taste, cherries and white chocolate for decoration.
